French-Style Shrimp Salad

Ingredients

• Vinaigrette:
• 6 garlic cloves, halved
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons tarragon vinegar
• 2 tablespoons extravirgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• Salad:
• 2 pounds peeled and deveined large shrimp
• 12 small red potatoes (about 3/4 pound)
• 1/2 pound haricots verts
• Cooking spray
• 5 cups gourmet salad greens
• 4 cups torn romaine lettuce
• 1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
• 3 medium tomatoes, each cut into 6 wedges
• 1 (14-ounce) can quartered artichoke hearts, drained
• 3 hard-cooked large eggs, each sliced into quarters
• 1/2 cup niçoise olives
• 2 tablespoons capers

Preparation

1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
2. To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
3. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
4. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
5. Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.