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SHRIMP LOUIS

Category:    Seafood
Yield:4 servings
 
    1/4 tb Dry Mustard                         4 sm Tomatoes, Cut Into
      1 tb Water                                    Wedges & Chilled
    1/4 c  + 2 T. Plain Yogurt                 1    Hard Cooked Egg Thinly
    1/4 c  Low Calorie Mayonnaise                   Sliced
      3 tb Low Cal. Chili Sauce                4 c  Torn Leaf Lettuce
      3 c  Water                           1 1/2 c  Thinly Sliced, Peeled
      1 ts Paprika                                  Cucumber Chilled
      1 lb Unpeeled Small Shrimp                    Lemon Wedges (Opt)
    1/2 lb Fresh Asparagus                
 
   Combine Mustard & 1 T. Water Into A Small Bowl.  Stir Well.  Add Yogurt,
  Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
  C. Water To Boil in A Large Saucepan.  Add Shrimp.  Reduce Heat & Cook 3
  Min. Drain Well; Rinse With Cold Water.  Chill. Peel & Devein Shrimp; Set
  Aside.
   Snap Off Tough Ends Of Asparagus.  Remove Scales. Cover & Cook in A Small
  Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
   Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
  Individual Lettuce Lined Plates.  Garnish With Lemon Wedges. Serve With
  Dressing.
     About 189 Calories Per Salad & About 1/4 C. Dressing.
   Fat 6.9. Chol. 181
 

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