Ingredients

• 1/2 pound medium-size shrimp, uncooked
• 1 teaspoon fresh dill
• 1 teaspoon fresh oregano
• 1 teaspoon fresh basil
• 1 garlic clove
• 1 scallion
• 4 small mushrooms
• 1/4 cup dry white wine
• 1/4 teaspoon mustard seed
• 1/8 teaspoon red pepper flakes
• 1 bay leaf
• 2 teaspoons lemon zest
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 2 cups green leaf lettuce pieces
• 4 cherry tomatoes
• 2 slices crusty French bread

Preparation

1. Peel and devein shrimp.
2. Chop dill and oregano. Thinly slice basil  and scallion. Finely mince garlic. Slice mushrooms.
3. In medium saucepan combine wine, mustard seed, pepper flakes, bay leaf, and lemon zest. Add enough water to fill pan 2/3 full. Bring mixture to a boil.
4. Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
5. To make dressing, mix olive oil, vinegar, dill, oregano, basil, garlic, mustard and scallion in a salad shaker or screw top jar. Shake well.
6. Place shrimp in a bowl, add dressing and toss well.
7. Serve shrimp over green leafy lettuce. Garnish each salad with two cherry tomatoes and 2 thinly sliced mushrooms. Serve with a slice of crusty French or Italian bread.

Helpful hints

• For a quick version, substitute defrosted, pre-cooked frozen shrimp for raw shrimp. Make dressing, toss with shrimp and serve on pre-washed bagged lettuce or salad mix.