To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, 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 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaf.
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 lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (579g)|
|Recipe Makes: 2|
|Calories from Fat: 400 (64%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 255.4mg||79 %|
|Sodium 300.4mg||10 %|
|Potassium 1194.2mg||31 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 10.8g|
|Protein 38.5g||55 %|
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Calories per serving: 622
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