Recipe for Shrimp Louis


1/4 tablespoon dry mustard
1 tablespoon water
1/4 cup + 2 t. plain yogurt
1/4 cup low calorie mayonnaise
3 tablespoon low cal. chili sauce
3 cup water
1 teaspoon paprika
1 lb unpeeled small shrimp
1/2 lb fresh asparagus
4 small tomatoes, cut into
1 wedges & chilled
1 hard cooked egg thinly
1 sliced
4 cup torn leaf lettuce
1 1/2 cup thinly sliced, peeled
1 cucumber chilled
1 lemon wedges (opt)


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.

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