Shrimp Salad with Herb-dill Dressing

2 Servings
Shrimp American
Main Dish Salads Low Carb Shrimp American

imp
1/2 cup dry te wine
1/2 teaspoon tard seeds
1/8 teaspoon red-per flakes
1 leaf
1/2 on, sliced
3/4 pound large imp peeled and deveined
b-Dill Dressing
1 1/2 tablespoons extra-virgin ve oil
1 1/2 tablespoons red-wine egar
1 tablespoon water
1 tablespoon chopped fresh il
1 tablespoon chopped fresh l
1/2 teaspoon finely chopped lic
1/2 teaspoon on mustard
1/4 medium on sliced
1/2 large head romaine tuce
2 ripe atoes cut into wedges
3 fresh hrooms sliced
Fresh l sprigs

To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, and lemon in a large saucepan. Add water to fill the pan two-thirds 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 no longer translucent in the center. Drain and cool. Discard the bay leaf. 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. Garnish with dill sprigs, if using.


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