Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion, chopped
1 Bay leaf
3/4 lb Medium shrimp, raw
1 Boston lettuce head
1/2 Sweet red pepper

--------------------------DRESSING-------------------------------
2 tb Light mayonnaise
1 tb Lime or lemon juice
1 ds Hot pepper sauce
1/2 c Buttermilk
1/4 c Chives, chopped, or
-green onions
1 tb Fresh coriander, chopped
-or dill
1 pn Salt

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

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