Shrimp Salad with Buttermilk and Tarragon Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This shellfish dish calls for a more subdued vinegar like tarragon. White wine vinegar will also work.

Ingredients:

1/4 cup fat-free buttermilk

2 tablespoons minced anaheim or other mild green chile

1 tablespoon chopped fresh tarragon

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

1 1/2 pounds large shrimp, peeled and deveined

cooking spray

12 romaine lettuce leaves

1 head bibb lettuce, separated into leaves

2 tomatoes, cut into wedges

1/3 cup fat-free buttermilk

2 tablespoons tarragon vinegar

4 teaspoons finely chopped shallots

1 teaspoon minced fresh tarragon

1 teaspoon dijon mustard

1/8 teaspoon sugar

1/2 teaspoon grated fresh lime rind

Directions:

1. To prepare shrimp, combine first 8 ingredients in a zip-top plastic bag. Add shrimp, and seal the bag. Refrigerate 2 hours, turning the bag occasionally. Remove shrimp from bag; discard marinade. Pat shrimp dry.
2. Heat a grill pan coated with cooking spray over medium-high heat. Add half of shrimp to pan, and cook 2 minutes on each side or until done. Repeat procedure with remaining shrimp.
3. To prepare salad, arrange the lettuce leaves on a serving platter. Top with tomatoes and shrimp.
4. To prepare vinaigrette, combine 1/3 cup buttermilk and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over the salad.

By RecipeOfHealth.com