Ingredients1 teaspoon white wine vinegar1/2 teaspoon lemon juice1/8 teaspoon dill weed1/8 teaspoon Dijon mustardDash garlic powder, salt and pepper1 tablespoon canola oil15 cooked small shrimp1 cup torn romaine1 plum tomato, sliced2 tablespoons chopped celery2 tablespoons finely shredded Monterey Jack cheese, optionalDirectionsIn a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally. Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired. Yield: 1 serving.
Nutritional Facts 1 serving (calculated without cheese) equals 264 calories, 16 g fat (1 g saturated fat), 221 mg cholesterol, 440 mg sodium, 6 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.