Dill Shrimp Salad with Herb Dressing

Bri

South Beach Phase 1 friendly

ingredients

Shrimp:
1 cup dry white wine
1 tsp mustard seeds
1/4 tsp red-pepper flakes
2 bay leaves
1 lemon, sliced
1 1/2 pounds large shrimp, peeled and deveined (I buy mine frozen and just thaw in tepid water for a few minutes)
Dressing:
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp water
2 tbsp chopped fresh basil (or 1 tbsp of dried basil)
2 tbsp chopped fresh dill (or 1 tbsp of dried dill)
1 tsp finely chopped garlic
1 tsp Dijon mustard
1/2 medium-onion, sliced
1 lg head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced

1
Shrimp:
2
Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan 2/3 full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 mins or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.
3
Dressing:
4
In a screw top jar, mix the olive red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.
5
Place the shrimp in a large bowl and add the dressing. Toss well, cover and refrigerate until well-chilled.
6
Serve the shrimp over romaine lettuce leaves and add tomatoes and mushrooms.