Email to Jean Billingsley      

Recipe Categories: jnewne's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST DESSERTS DINNER FISHandSEAFOOD LUNCH MEALPLANS MEATS PASTA POULTRY SALADandDRESSING SANDWICHES SAUCES SIDES SMOOTHIES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WRAPS

Dilled Shrimp Salad with Herb-Dill Dress




Source of Recipe


South Beach Diet Phase 1






List of 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 and 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 med. onion,sliced
  
• 1 large head romaine lettuce
  
• 4 ripe tomatoes,cut into wedges
  
• 6 fresh mushrooms,sliced
  
• Fresh dill sprigs(optional)
  






Instructions



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 min. 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. 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.
   
3. 4 servings