Cooking Light. Precooked shrimp speed up preparation. If you purchase raw shrimp, cook them in boiling water for two minutes or until done. Sriracha Thai hot sauce adds spicy heat to the dressing; omit it for a mild dish. Serve with sauvignon blanc.

Ingredients

4 serv.

Dressing
light mayonnaise↗2 tablespoons
water↗2 tablespoons
fresh lemon juice↗2 tablespoons
grated parmesan cheese1 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
hot chili sauce, Sriracha, such as Huy Fong↗1⁄4 teaspoon
Worcestershire sauce↗1⁄8 teaspoon
garlic cloves, minced↗2
Salad
fat-free seasoned croutons↗3⁄4 cup
grated parmesan cheese2 tablespoons
medium shrimp, cooked and peeled↗1 1⁄2 lbs
(10 ounce) package chopped romaine lettuce1
pine nuts, toasted↗3 tablespoons
chopped fresh chives (optional)

Step-by-step instructions

1
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
2
To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl.
3
Add dressing; toss well to coat.
4
Top with pine nuts.
5
Garnish with chives, if desired.
6
Serve immediately.

Source: food.com

Original recipe ↗

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