Serves: 4
Total Calories: 176

1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic (medium), minced
1 medium shallot, minced
2 teaspoons Dijon style mustard
1 teaspoon prepared horseradish
Fresh ground pepper
1/2 pound cooked bay shrimp
1 head Boston lettuce (medium), shredded
1 head radicchio lettuce (medium), shredded

1. In a medium bowl, combine all the dressing ingredients. Add the shrimp and toss well. Refrigerate for 30 minutes.

2. Just before serving, combine the lettuce and radicchio in a serving bowl. Place the shrimp mixture on top, toss, and serve.

EXCHANGES
1 Vegetable
2 Lean Meat
1 1/2 Fat

NUTRITION FACTS
Calories 202
Calories from Fat 130
Total Fat 14 grams
Saturated Fat 2 grams
Cholesterol 111 milligrams
Sodium 186 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 2 grams
Sugars 2 grams
Protein 14 grams

Nutritional Facts:

Serves: 4
Total Calories: 176
Calories from Fat: 122

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Black Bean Salad
California Seafood Salad
Chinese Chicken Salad
Couscous Salad
Crab And Rice Salad
Fresh Seafood Pasta Salad
Greek Potato Salad
Green Bean, Walnut, And Feta Salad*
Italian Potato Salad
Lentil Salad
Lobster Salad
Mediterranean Chicken Salad
Overnight Coleslaw
Pasta Salad-Stuffed Tomatoes
Shanghai Salad
Shrimp And Radicchio Salad
Tabbouleh Salad
Tortellini And Feta Cheese Salad*
Wild Rice Salad
Zucchini And Carrot Salad*