This is one of my favorite ways to dress cooked shrimp for a sandwich. The briny anchovy dressing complements the sweetness of the shrimp. Fresh mint and lemon juice make the salad sparkle. I like this shrimp salad on crusty rolls, but pita pockets hold the loose shrimp and make an easy-to-eat sandwich.
1 clove garlic, coarsely chopped
4 anchovy fillets, drained and coarsely chopped
1/2 cup tightly packed fresh mint leaves
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1 pound cooked shrimp, peeled and coarsely chopped
4 leaves sturdy lettuce (romaine, green leaf, Bibb, Boston)
4 rolls, cut in half or 4 pita pockets, slit open halfway
1. Place the garlic, anchovies, and mint in the work bowl of a food processor. Process until coarsely chopped, scraping down the sides of the bowl several times as necessary. with the motor running, add the olive oil and lemon juice and process until smooth, again scraping down the sides of the bowl once or twice as necessary. Scrape the dressing into a small bowl and stir in the salt.
2. Combine the shrimp and the dressing in a medium-size bowl, tossing to coat. Place a lettuce leaf on the bottom half of each roll or pita. Spoon the shrimp over the lettuce and top with the remaining bread.
Makes 4 sandwiches
by Lauren Chattman
William Morrow & Company, Inc.
1998, Hardcover, US $22.00
Recipe reprinted by permission
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