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

The name of this salad sums it up-boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.

This recipe includes superfoods such as:

Lemon

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

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 anchovy fillets
2 cloves garlic
Grated zest of 1/2 lemon
1 c. packed fresh mint leaves
1/2 c. plus 1 tablespoon olive oil
1/4 c. lemon juice (from about 1 lemon)
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 lb. large shrimp
2 small heads Boston lettuce (about 1/2 pound in all)

Instructions

In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt and pepper and blend until smooth.
In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.
Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing. Put the greens on plates; top with the shrimp.
Variations: Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side. Substitute large sea scallops, either grilled or sautéed, for the shrimp.
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.

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