Coastal Shrimp Salad

Honey Mustard Dressing:

1/4 cup Dijon mustard

3 T. honey

1/4 cup cider vinegar

1/2 t. sea salt

3/4 cup olive oil

Salad:

10 oz. romaine lettuce

3/4 cup chopped cilantro

1 cucumber, peeled, sliced and cut into quarters

1 red bell pepper, chopped

2 cups pineapple chunks

1 can sliced water chestnuts, drained, 8 oz

1 cup cashew halves and pieces

16 to 18 large fresh Carolina or Gulf Coast shrimp, peeled and deveined

3 to 4 T. olive oil

3 to 4 T. butter

Juice of 2 limes

Mix the Dijon mustard, honey, vinegar, sea salt in a bowl. Mix well. Add olive oil in a fine stream, whisking constantly. Chill until serving time. Toss lettuce with cilantro in a bowl. Chill in refrigerator. Arrange lettuce mixture on salad plates. Sprinkle cucumber, red bell pepper, pineapple, water chestnuts and cashews evenly over lettuce. Sauté shrimp in olive oil and butter in 10 inch sauté pan for 4 minutes or until pink and opaque. Arrange shrimp over salad and drizzle with the lime juice and desired amount of the dressing. Serves 4

Tomato Cucumber Salad

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice
Directions

Green Goddess Dressing

1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste or finely
chopped anchovy fillets
3 tablespoons tarragon or white vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper

Mix all ingredients. Cover and refrigerate any remain-
ing dressing

1 Tablespoon: Calories 60 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 95mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g

Lighter Green Goddess Dressing

For 3 grams of fat and 35 calories per serving, use
reduced-fat mayonnaise and reduced-fat sour cream