1 cup Dry White Wine
1 tsp. Mustard Seeds
1/4 tsp. Red Pepper Flakes
2 Bay Leaves
1 Lemon [sliced]
1 1/2 lb Shrimp (Large) [peeled and deveined]

3 T. Extra-Virgin Olive Oil
3 T. Red Wine Vinegar
2 T. Water
2 T. Basil [chopped]
2 T. Dill [chopped]
1 T. Garlic [finely chopped]
1 tsp Dijon Mustard
1/2 Onion [sliced]
1 Large Head Romain Lettuce
4 Tomatoes [cut into wedges]
6 Mushrooms [sliced]
Dill Springs (optional)

Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan 2/3rds 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. 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 romain lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill springs, if using.

Yield: 4 servings
Calories: 382
Fat: 14g
Fiber: 4g