• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  2. 1 Bay leaf

  3. 3/4 lb 340g / 11oz Medium shrimp - raw

  4. 1 Boston lettuce head

  5. 1/2 Sweet red pepper

  6. Dressing

  7. 2 tablespoons 30ml Light mayonnaise

  8. 1 tablespoon 15ml Lime or lemon juice

  9. 1 Hot pepper sauce

  10. 1/2 cup 118ml Buttermilk

  11. 1/4 cup 36g / 1 1/3oz Chives - chopped, or Onions

  12. 1 tablespoon 15ml Fresh coriander - chopped

  13. Dill

  14. 1 Salt

Instructions Jump to Ingredients ↑

  1. In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes.

  2. Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours.

  3. Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels. [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.] Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]

  4. Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.] Arrange 2 or 3 lettuce leaves attractively on individual salad plates.

  5. Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.

  6. Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.

  7. Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.

  8. Dinner Menu: - Mushroom and Leek Pate - Make-Ahead Seafood Salad - Maple Orange Cornish Hens - Squash Crescents - Zucchini Ribbons - Two-rice and Sweet Pepper Pilaf - Ricotta Cheesecake with Citrus Compote.


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