Blazing Buffalo-Shrimp Salad

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

Preparation

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.