Serves: 8
Total Calories: 243

2 (4 1/2-ounce) cans shrimp small
2 tablespoons lemon juice
3/4 cup mayonnaise
2 tablespoons tarragon vinegar wine
2 tablespoons evaporated milk
2 tablespoons parsley finely chopped
2 tablespoons onions chopped
1/2 teaspoon celery seeds
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate (optional)
1/4 teaspoon black pepper
2 cups cabbage shredded
1 cup celery diced
4 avocados, halved
8 cups salad greens

Drain shrimp rinse. Place in bowl cover with ice-chilled water add lemon juice chill 20 minutes. In meantime, blend mayonnaise (or use yogurt or yogurt-mayonnaise combination), vinegar, evaporated milk (may substitute with cream), and all herbs and spices refrigerate in covered jar. Before serving, drain shrimp. To serve, combine drained shrimp, cabbage, celery, and herb dressing. Toss to mix evenly. If desired, serve in avocado halves (tomato cups may be substituted) on crisp salad greens.
Note: If desired, use plain vinegar and a pinch of tarragon in place of tarragon vinegar. Leftover shrimp salad may be extended with shredded lettuce and eaten in pita bread.

Nutritional Facts:

Serves: 8
Total Calories: 243
Calories from Fat: 154

More Recipes from the Managing Your Meals Cookbook:
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