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
- 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.
- In a small bowl, whisk together the mayonnaise, Worcestershire sauce, vinegar, skim milk, and honey. Stir in the capers and toss with the greens.
- 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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