Dilled Shrimp Salad with Herb-Dill Dressing
Carleen
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 lbs, large shrimp, peeled & deveined
- Herb-Dill Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp water
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh dill
- 1 tsp finely chopped garlic
- 1 tsp Dijon mustard
- 1/2 medium onion, sliced
- 1 large head romaine lettuce
- 4 ripe tomatoes, cut into wedges
- 6 fresh mushrooms, sliced
directions
- 1
To make the shrimp: 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 minutes or until the shrimp have turned pink and are not longer translucent in the center. Drain and cool. Discard the bay leaves.
- 2
To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices.
notes
8 Points. Per serving: 382 calories, 38 g protein, 16 g carbs, 14 g fat, 2 g saturated fats, 310 mg sodium, 260 mg chol, 4 g fiber.
Source: South Beach
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