Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Salad | Serves: |
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Source:
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South Beach Diet |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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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, unpeeled; deveined Herb-Dill Dressing: 3 tbs. extra-virgin olive oil 3 tbs. red wine vinegar 2 tbs. water 2 tbs. chopped fresh basil 2 tbs. 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 Fresh dill sprigs, optional |
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Instructions:
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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 no 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. 3. Place the shrimp in a large bowl and add the dressing. Toss well, cover and refrigerate until well chilled. 4. Serve the shrimp mixutre on romaine lettuce leaves and surround with tomato wedges and mushroom slices. Garnish with dill sprigs, if using. |
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Related recipes:
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None |
2004-06-09