1/2 C. dry white wine

1/2 tsp. mustard seeds

1/8 tsp. red-pepper flakes

1 bay leaf

1/2 lemon, sliced

3/4 pound large shrimp, peeled and deveined

 

Herb-Dill Dressing

1 1/2 tsp. extra-virgin olive oil

1 1/2 tsp. red wine vinegar

1 tsp. water

1 tsp. chopped fresh basil

1 tsp. chopped fresh dill

1/2 tsp. finely chopped garlic

1/2 tsp. Dijon mustard

1/4 medium onion, sliced

1/2 large head romaine lettuce

2 ripe tomatoes, cut into wedges

3 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.

 

Yield:

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Fat:

Fiber: