Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
- Portion size 6 servings
In saucepan, bring 4 cups (1 L) water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp, simmer for 2 to 4 minutes or until pink. Drain, peel and devein. Cover and refrigerate until shrimp are chilled or for up to 4 hours.
Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels. (Wrapped lettuce can be refrigerated in plastic bag for up to one day.) Dice red pepper. (Red pepper can be refrigerated in an airtight container for up to 8 hours.)
Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. (Dressing can be covered and refrigerated for up to 8 hours.)
Arrange 2 or 3 lettuce leaves attractively on individual salad plates. Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. (Salad can be prepared to this point, covered and refrigerated for up to 1 hour.) Drizzle with dressing; sprinkle with remaining pepper.
Nutritional facts <b>Per serving:</b> about
- Protein 10 g
- Calories 80.0
- Total fat 3 g
- Total carbohydrate 3 g