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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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