|1 small||Onion, chopped|
|¾ pounds||Medium shrimp, raw|
|1||Boston lettuce head|
|½||Sweet red pepper|
|2 tablespoons||Light mayonnaise|
|1 tablespoon||Lime or lemon juice|
|1 dash||Hot pepper sauce|
|¼ cup||Chives, chopped, or green onions|
|1 tablespoon||Fresh coriander, chopped or dill|
In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours.
Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.
[Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.] Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]
Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.]
Arrange 2 or 3 lettuce leaves attractively on individual salad plates.
Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.
Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote
6 servings for $11.66 CDN[Nov 95] Per Serving: about 80 calories, 10 g protein, 3 g fat, 3 g carbohydrate
Source: Canadian Living magazine Nov 95"No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Elizabeth Baird [-=PAM=-] PA_Meadows@...
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