Dilled Shrimp Salad with Herb-Dill Dressing

This recipe comes from the South Beach Diet book. It is our favorite recipe so far.

Dilled Shrimp Salad with Herb-Dill Dressing

Shrimp:
1 cup dry white wine
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
2 bay leaves
1 lemon, sliced
1 1/2 pounds large shrimp, peeled and deveined

Herb-Dill Dressing
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 tablespoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium red onion,sliced
1 large head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced
fresh dill sprigs (optional)

To make the shrimp: Combine the wine, mustard seeds,pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 2-3 minutes or until shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.

To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar,water,basil,dill,garlic,mustard and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover and refrigerate until well chilled. Serve the shrimp mixture on romaine leaves and surround with tomato wedges and mushrooms. Garnish with dill sprigs if using.