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Ingredientes
- 1 sm Onion, minced
- 1 x Bay leaf
- 3/4 lb Medium shrimp, raw
- 1 x Boston lettuce head
- 1/2 x Sweet red pepper
- 2 Tbsp. Light mayonnaise
- 1 Tbsp. Lime or possibly lemon juice
- 1 dsh Warm pepper sauce
- 1/2 c. Buttermilk
- 1/4 c. Chives, minced, or possibly green onions
- 1 Tbsp. Fresh coriander, minced or possibly dill
- 1 pch Salt
Direcciones
- In saucepan, bring 4 c. water, onion and bay leaf to boil; reduce heat and simmer for 5 min. Add in shrimp; simmer for 2-4 min or possibly till pink.
- Drain, peel and devein. cover and chill till shrimp are chilled or possibly for up to 4 hrs.
- 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 hrs.]
- Dressing: In small bowl, whisk together light mayonnaise, lime juice and warm pepper sauce; whisk in buttermilk, chives, coriander and salt till combined. [Dressing can be covered and refrigerated for up to 8 hrs.]
- Arrange 2 or possibly 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 in a few cherry tomatoes cut into wedges, if you like, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 47 | 41% |
| Total Fat 5.29g | 7% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 158mg | 7% |
| Potassium 194mg | 6% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.76g | 1% |
| Protein 12.63g | 20% |
