Total Calories: 159
Cook, peel and devein shrimp. Cover and chill.
In a small bowl, mix celery, green onion and parsley. Cover and chill.
In a small bowl, whisk salad dressing and yogurt until smooth. Add chili sauce, mustard, capers, lemon juice, salt and hot pepper sauce, stirring until blended. Cover and chill for 1 hour to blend flavors.
To serve, arrange celery mixture and cucumber on two lettuce-lined plates. Mound half of the shrimp on each. Spoon dressing over shrimp and greens garnish with lemon and watercress.
This Shrimp Remoulade Salad recipe is from the Slender Feast Cookbook. Download this Cookbook today.
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