Dilled Shrimp Salad with Herb Dill Dressing

By LaLaCooks

Ingredients

• Herb Dill Dressing:
• 1 cup dry white wi
• 1 teaspoon mustard seeds
• 1 A teaspoon red-pepper flakes
• 2 bay leaves
• 1 lemon, sliced
• 11/2 pounds large shrimp, peeled and deveined
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 teaspoon finely chopped garlic
• 1 teaspoon Dijon mustard 1/2 medium onion, sliced
• 1 large head romaine lettuce
• 4 ripe tomatoes, cut into wedges
• 6 fresh mushrooms, sliced
• Fresh dill sprigs (optional)

Details

Servings 4
Adapted from slimming4all.com

Preparation

Step 1

Shrimp:
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the p a n twothirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3—4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.
To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.
Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled.
Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.