Shrimp Salad With Buttermilk And Tarragon Vinaigrette

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This shellfish dish calls for a more subdued vinegar like tarragon. White wine vinegar will also work.

Ingredients

• 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
• 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
• 1/2 teaspoon grated lime rind
• 1/8 teaspoon sugar

Directions

1. To prepare shrimp, combine first 8 ingredients in a zip-top plastic bag.
2. Add shrimp, and seal bag.
3. Refrigerate 2 hours, turning bag occasionally.
4. Remove shrimp from bag; discard marinade.
5. Pat shrimp dry.
6. Heat a grill pan coated with cooking spray over medium-high heat.
7. Add half of shrimp to pan, and cook 2 minutes on each side or until done.
8. Repeat procedure with remaining shrimp.
9. To prepare salad, arrange lettuce leaves on a serving platter.
10. Top with tomatoes and shrimp.
11. To prepare vinaigrette, combine 1/3 cup buttermilk and remaining 6 ingredients, stirring with a whisk.
12. Drizzle vinaigrette over salad.

Yield: 4 servings (serving size: 5 ounces shrimp and about 2 cups salad)