Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing

Ingredients

• 6 fillet anchovy 
• 2.5 quarts boston lettuce ()
• 1 cup mint leaves fresh packed
• 2 cloves garlic 
• 0.3 teaspoon fresh-ground pepper black
• 0.3 cup juice of lemon (from 1 lemon)
• 0.5  lemon zest grated
• 0.5 cup olive oil 
• 0.5 teaspoon salt 
• 1 pound shrimp shelled

Equipment

• bowl
• pot
• blender
• grill

Directions

1. In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop.
2. Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.
3. In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes.
4. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.
5. Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing.
6. Put the greens on plates; top with the shrimp.
7. Variations:: Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side.: Substitute large sea scallops, either grilled or sauted, for the shrimp.
8. Wine Recommendation: The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal sauvignon blanc from Italy's Alto Adige or Collio regions.