SHRIMP

  • 1 cup dry white wine
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red-pepper flakes
  • 2 bay leaves
  • 1 lemon, sliced
  • 1 1/2 pounds large shrimp, peeled and deveined

HERB-DILL DRESSING

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon 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)

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 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 leaves.

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.

Serves 4

NUTRITION AT A GLANCE

Per serving: 382 calories, 38 g protein, 16 g carbohydrates, 14 g fat, 2 g saturated fats, 310 mg sodium, 260 mg cholesterol, 4 g fiber