Shrimp Salad with Buttermilk and Tarragon Vinaigrette

Ingredients

• 2 tablespoons anaheim green minced
• 1 head bibb lettuce separated
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 0.3 cup buttermilk fat-free
• 0.3 cup buttermilk fat-free
• 1 tablespoon tarragon fresh chopped
• 1 teaspoon tarragon fresh minced
• 1  garlic clove minced
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon lime rind fresh grated
• 1 teaspoon lime rind grated
• 12  romaine lettuce leaves 
• 0.5 teaspoon salt 
• 4 teaspoons shallots finely chopped
• 1.5 pounds shrimp deveined peeled
• 0.1 teaspoon sugar 
• 2 tablespoons tarragon vinegar 
• 2  tomatoes cut into wedges

Equipment

• frying pan
• whisk
• ziploc bags
• grill pan

Directions

1. To prepare shrimp, combine first 8 ingredients in a zip-top plastic bag.
2. Add shrimp, and seal the bag. Refrigerate 2 hours, turning the bag occasionally.
3. Remove shrimp from bag; discard marinade. Pat shrimp dry.
4. Heat a grill pan coated with cooking spray over medium-high heat.
5. Add half of shrimp to pan, and cook 2 minutes on each side or until done. Repeat procedure with remaining shrimp.
6. To prepare salad, arrange the lettuce leaves on a serving platter. Top with tomatoes and shrimp.
7. To prepare vinaigrette, combine 1/3 cup buttermilk and the remaining ingredients, stirring with a whisk.
8. Drizzle vinaigrette over the salad.