Field Greens with Spicy Shrimp and Remoulade Style Dressing

The creamy remoulade dressing is the perfect counterpoint to the spice shrimp.

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Field Greens with Spicy Shrimp and Remoulade Style Dressing

1/4 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne powder

1 1/2 pounds peeled shrimp

1 tablespoon canola oil

1/4 cup light mayonnaise

1/2 teaspoon Worcestershire sauce

1 teaspoon white wine vinegar

2 tablespoons skim milk

1/2 teaspoon honey

2 tablespoons capers

8 cups washed field greens

1. Combine the garlic powder, oregano, salt, black pepper, and cayenne in a bowl; toss with the shrimp. Heat the oil in a large nonstick skillet over medium high. Add the shrimp and cook 2 minutes per side, or until just cooked through.
2. In a small bowl, whisk together the mayonnaise, Worcestershire sauce, vinegar, skim milk, and honey. Stir in the capers and toss with the greens.
3. Divide the greens among four plates; top each with one fourth of the shrimp.

Makes 4 servings

290 calories, 36 g protein, 10 g carbohydrates, 3 g fiber, 11 g fat, 2 g sat fat, 264 mg cholesterol, 841 mg sodium

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