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

INGREDIENTS:
1. 6 anchovy fillets
2. 2 cloves garlic
3. 1/2 lemon, zested
4. 1 cup packed fresh mint leaves
5. 9 tablespoons olive oil
6. 1/4 cup lemon juice
7. 1/2 teaspoon salt
8. 1/4 teaspoon fresh-ground black pepper
9. 1 pound large shrimp, shelled
10. 2 small heads Boston lettuce, torn into bite-size pieces

COOKING DIRECTIONS:
1. 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.
2. 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.
3. 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.

Yield: 4 servings
Source: food.yahoo.com

It's really delicious and healthy!