![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2003\/03\/DILLED-SHRIMP-SALAD-WITH-HERB-DILL-DRESSING.jpg\")
1 cup Dry White Wine\n1 tsp. Mustard Seeds
\n1\/4 tsp. Red Pepper Flakes
\n2 Bay Leaves
\n1 Lemon [sliced]
\n1 1\/2 lb Shrimp (Large) [peeled and deveined]<\/p>\n
1 cup Dry White Wine
\n1 tsp. Mustard Seeds
\n1\/4 tsp. Red Pepper Flakes
\n2 Bay Leaves
\n1 Lemon [sliced]
\n1 1\/2 lb Shrimp (Large) [peeled and deveined]<\/p>\n
3 T. Extra-Virgin Olive Oil
\n3 T. Red Wine Vinegar
\n2 T. Water
\n2 T. Basil [chopped]
\n2 T. Dill [chopped]
\n1 T. Garlic [finely chopped]
\n1 tsp Dijon Mustard
\n1\/2 Onion [sliced]
\n1 Large Head Romain Lettuce
\n4 Tomatoes [cut into wedges]
\n6 Mushrooms [sliced]
\nDill Springs (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 382
\nFat: 14g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n