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Shrimp Salad with Buttermilk and Tarragon Vinaigrette

Yield 4 servings (serving size: 5 ounces shrimp and about 2 cups salad)
This shellfish dish calls for a more subdued vinegar like tarragon. White wine vinegar will also work.

Ingredients

  • Shrimp:
  • 1/4 cup fat-free buttermilk
  • 2 tablespoons minced Anaheim or other mild green chile
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Cooking spray
  • Salad:
  • 12 romaine lettuce leaves
  • 1 head Bibb lettuce, separated into leaves
  • 2 tomatoes, cut into wedges
  • Vinaigrette:
  • 1/3 cup fat-free buttermilk
  • 2 tablespoons tarragon vinegar
  • 4 teaspoons finely chopped shallots
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon sugar
  • 1/2 teaspoon grated fresh lime rind

Nutrition Information

  • calories 247
  • caloriesfromfat 15 %
  • fat 4 g
  • satfat 0.8 g
  • monofat 0.6 g
  • polyfat 1.5 g
  • protein 38.3 g
  • carbohydrate 14.8 g
  • fiber 3.2 g
  • cholesterol 260 mg
  • iron 5.5 mg
  • sodium 462 mg
  • calcium 160 mg

How to Make It

  1. To prepare shrimp, combine first 8 ingredients in a zip-top plastic bag. Add shrimp, and seal the bag. Refrigerate 2 hours, turning the bag occasionally. Remove shrimp from bag; discard marinade. Pat shrimp dry.

  2. Heat a grill pan coated with cooking spray over medium-high heat. Add half of shrimp to pan, and cook 2 minutes on each side or until done. Repeat procedure with remaining shrimp.

  3. To prepare salad, arrange the lettuce leaves on a serving platter. Top with tomatoes and shrimp.

  4. To prepare vinaigrette, combine 1/3 cup buttermilk and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over the salad.