INGREDIENTS

INSTRUCTIONS

DRESSING
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@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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