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Shrimp: Marinated Shrimp Salad with Creamy Dill Dressing

Source: Better Homes & Gardens Magazine

Very light, flavorful and refreshing

Ingredients

  • 12-16 oz. peeled and deveined medium shrimp, cooked (see note)
  • 1 Tbls. lemon juice
  • 1 Tbls. olive oil
  • 1 Tbls. chopped fresh dill
  • 1 clove garlic, minced
  • salt and freshly ground black pepper
  • 2 heads Boston or Bibb lettuce, separated into leaves
  • ½ of a medium English cucumber, halved lengthwise and very thinly sliced (1 1/4 cups)
  • ¾ c. thinly sliced radishes
  • 1 c. yellow grape tomatoes, halved
  • 1 avocado, halved, seeded, peeled, and thinly sliced

Creamy Dill Dressing

  • 2 Tbls. lemon juice
  • 1/2 c. plain fat-free Greek yogurt
  • 1/3 c. chopped fresh dill
  • ½ t. salt

Instructions

In a medium bowl toss together shrimp, 1 tablespoon lemon juice, 1 tablespoon dill, minced garlic and oil. Sprinkle lightly with salt and pepper. Cover and marinate in refrigerator 30 minutes.

Dressing: In a small bowl, blend 2 Tbsp. lemon juice, yogurt, 1/3 cup dill and 1/2 tsp. salt. Mix with a wire whisk until smooth.

Place lettuce in a large bowl. Drizzle with half of the dressing; toss to coat. Divide lettuce among 4 plates.

In same bowl combine cucumber, radishes and tomatoes. Drizzle with remaining dressing; toss to coat. Top lettuce with cucumber mixture, shrimp, and avocado.

Serves 4

NOTE: If using frozen shrimp, thaw and saute in a little olive oil a few minutes until cooked through.