Shrimp Salad with Herb Dill Dressing

Submitted by recipebob on March 5, 2010 - 8:44am
Shrimp Salad with Herb Dill Dressing

Summary

Yield
SourceAdapted from a South Beach Diet recipe - phase one
Prep Time1 hour
CategorySalads
CuisineAmerican

Description

This light and fresh dilled shrimp salad, adapted from a South Beach Diet recipe is full of flavor and easy on the calories.

Ingredients

Salad and shrimp
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1 head red lettuce
  • 1 cup dry white wine
  • 6 brown mushrooms, sliced
  • 1/2 medium red onion, sliced
  • 2 tomatoes, sliced into small wedges
  • 1 lemon, sliced
  • 1 tsp mustard seeds
  • 2 bay leaves
  • 1/4 tsp red-pepper flakes
Herb dill dressing
  • 3 tbsps extra virgin olive oil
  • 3 tbsps red wine vinegar
  • 2 tbsps water
  • 2 tbsps fresh basil, chopped
  • 2 tbsps fresh dill, chopped
  • 1 clove garlic, finely chopped
  • 1 tsp dijon mustard
  • fresh dill sprigs for garnish

Instructions

Shrimp
Add the white wIne, mustard seeds, red pepper flakes, bay leaves and lemon in a large saucepan. Add water to fill the pan 2/3 full. Bring to a full boil over high heat. Add the shrimp and cook for 3 to 4 minutes, until the shrimp have turned pink and no longer translucent. Drain and cool. Discard the bay leaves.

Herb Dill Dressing
In a cruet (or screw-top jar, ball jar), mix the olive oil, red wine vinegar, water, fresh basil, chopped dill, garlic, and Dijon mustard. Shake vigorously to mix well.

Place the shrimp in a large bowl and pour the dressing over the top. Toss well, cover with plastic wrap, and refrigerate until well-chilled.

Salad
Place a mixture of red lettuce leaves on a large serving plate or you can use a large serving bowl. Arrange the sliced red onions, tomato wedges and mushrooms over the lettuce. Place the shrimp mixture over the top. Garnish with dill sprigs.

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