4 servings (serving size: 5 ounces shrimp and about 2 cups salad)
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
12 romaine lettuce leaves
1 head Bibb lettuce, separated into leaves
2 tomatoes, cut into wedges
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
How to Make It
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.
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.
To prepare salad, arrange the lettuce leaves on a serving platter. Top with tomatoes and shrimp.
To prepare vinaigrette, combine 1/3 cup buttermilk and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over the salad.