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Blazing Buffalo-Shrimp Salad

Yield 8 Servings

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/2 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 3 tablespoons fresh parsley, chopped
  • 2 teaspoons chives, chopped
  • 1 1/2 teaspoons garlic, minced
  • Salt and pepper
  • 1 head iceberg lettuce, torn into pieces (4 cups)
  • 2 cups carrots, grated
  • 2 cups celery, sliced
  • 1/2 cup scallions, sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 pounds medium shrimp, peeled and deveined
  • 1/4 cup bottled buffalo-wing sauce or hot sauce

Nutrition Information

  • calories 178
  • fat 9 g
  • satfat 4 g
  • protein 15 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 145 mg
  • sodium 830 mg

How to Make It

  1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl; stir well and season with salt and pepper. Chill for 30 minutes.

  2. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl. Place in serving bowl.

  3. Warm a large skillet over medium-high heat. Add oil and butter. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer. Pour shrimp and sauce over salad.