Shrimp Salad With Mint And Lemon Dressing

• None None FOR THE MINT AND LEMON DRESSING
• 2 None lemons
• 1 None shallot, coarsely chopped
• 1 None fresh red bird's-eye chili pepper chopped
• 2 tbsp fresh flat-leaf parsley leaves
• 2 tbsp fresh mint leaves
• 1/4 cup olive oil
• 1 tsp sugar
• None None FOR THE SALAD
• 36 None cooked large shrimp, peeled and deveined
• 2 small cucumbers, cut into ribbons
• 4 None baby Romaine lettuces, quartered lengthwise
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh mint leaves

1. For the mint and lemon dressing, peel lemons thinly with vegetable peeler, avoiding white pith. Cut peel into long thin strips. Place in small saucepan; cover with water. Bring to a boil. Drain and repeat. Segment lemon over small bowl to catch any juice.
2. Blend or process lemon segments, reserved juice and remaining dressing ingredients until finely chopped. Transfer to small bowl; stir in lemon peel.
3. Combine salad ingredients in large bowl. Just before serving, drizzle with dressing.

lemons, shallot, fresh red birds, parsley, mint, olive oil, sugar, salad, shrimp, cucumbers, baby romaine lettuces, parsley, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/36243 (may not work)