This is a pretty much perfect summer salad. If you only want a half recipe, make the full dressing recipe and refrigerate half. It’s much easier to blend at full volume.
For the sake of the planet (and so we can continue to eat delicious seafood) please only use Oceanwise or Seafood Watch certified shrimp. Low-priced seafood generally comes at a high cost to the oceans.
Time: 20 minutes
680g large black tiger shrimp
2 oil-packed anchovy filets
2 cloves garlic – roughly chopped
120ml cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)
50ml fresh lemon juice
10g fresh mint leaves – roughly torn
3g lemon zest
0.5g fresh ground black pepper
2 heads butter lettuce – roughly torn
Bring water salted at 20g per litre to a boil. Add shrimp and boil for two minutes. Drain shrimp and set aside.
Place all ingredients except shrimp and lettuce in a blender. Blend into a dressing.
Toss lettuce with half the dressing.
Toss the shrimp with the remaining dressing.
Plate the lettuce topped with the shrimp and serve immediately.