Chili shrimp salad - gh_9407

Yield: 4 servings

Measure Ingredient
2 mediums Head red leaf lettuce, coarsely chopped (~4 cups loosely packed)
¼ small Head escarole, coarsely chopped (~2 cups loosely packed)
1 small Head radicchio, coarsely chopped (about 1 cup)
1 large Head Belgian endive, coarsely chopped
1 small Yellow pepper, coarsely chopped
3 tablespoons Garlic-flavor red wine vinegar
1 teaspoon Sugar
2 teaspoons Prepared mustard
\N \N Olive or salad oil
\N \N Salt
1 pounds Lg shrimp
1 small Onion
1 teaspoon Chili powder

ABOUT 45 MINUTES BEFORE SERVING: 1. In lg bowl, mix red leaf lettuce, escarole, radicchlo, endive, and yellow pepper; refrigerate. In small bowl, mix garlic-flavor red wine vinegar, sugar, prepared mustard, 3 tablespoons olive or salad oil, and ½ t salt; set dressing aside.

2. Shell and devein shrimp; leave tail part of shell on shrimp if you like. Rinse shrimp with running cold water. Mince onion.

3. In nonstick 12" skillet over medium-high heat, in 2 T hot olive or salad oil, cook onion until golden. Stir in shrimp, chili powder, and ½ teaspoon salt and cook, stirring constantly, until shrimp turn opaque throughout.

4. Toss chopped vegetables with dressing; arrange on platter. TOP with warm shrimp.

Each serving: About 255 calories, 16 g fat, 1 40 mg cholesterol, 725 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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