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French-Style Shrimp Salad

This is quintessential summertime eating.

6 servings

VINAIGRETTE

• 6 garlic cloves, halved
• 2/3 cup fat-free, low-sodium chicken broth
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons tarragon vinegar or red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper

SALAD

• 2 pounds peeled and de-veined large shrimp
• 12 small red potatoes (about 3/4 pound)
• 1/2 pound haricots verts (thin green beans)
• Cooking spray
• 5 cups gourmet salad greens
• 4 cups torn romaine lettuce
• 1 cup (1/4-inch-thick) slices red bell pepper
• 3 medium tomatoes, each cut into 6 wedges
• 1 (14-ounce) can quartered artichoke hearts, drained (or substitute sliced hearts of palm)
• 3 hard-cooked large eggs, each sliced into quarters
• 1/2 cup nicoise or kalamata olives
• 2 tablespoons capers

To make vinaigrette: Drop garlic through food chute with food processor on, processing until minced. Add broth and remaining dressing ingredients; process until well blended.

To prepare salad: Combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally.

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes, or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side, or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve.

Damage per 2 1/2-cup serving: 366 calories, 12 g fat, 39 g protein, 26.1 g carbohydrates, 6.4 g fiber, 336 mg cholesterol, 798 mg sodium.

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