Shrimp louis

Yield: 4 servings

Measure Ingredient
¼ tablespoon Dry Mustard
1 tablespoon Water
¼ cup + 2 T. Plain Yogurt
¼ cup Low Calorie Mayonnaise
3 tablespoons Low Cal. Chili Sauce
3 cups Water
1 teaspoon Paprika
1 pounds Unpeeled Small Shrimp
½ pounds Fresh Asparagus
4 smalls Tomatoes, Cut Into
\N \N Wedges & Chilled
1 \N Hard Cooked Egg Thinly
\N \N Sliced
4 cups Torn Leaf Lettuce
1½ cup Thinly Sliced, Peeled
\N \N Cucumber Chilled
\N \N Lemon Wedges (Opt)

Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp.

Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill.

Peel & Devein Shrimp; Set Aside.

Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.

Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges.

Serve With Dressing.

About 189 Calories Per Salad & About ¼ C. Dressing.

Fat 6.9. Chol. 181

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