French-Style Shrimp Salad

Vinaigrette

6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
2 tbsp vinegar
2 tbsp extravirgin olive oil
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
Pinch of salt

Direction
1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 8 ingredients and process until well blended.

Salad
2 lbs large shrimp, peeled and deveined
6 small red potatoes
1/2 lb green beans or snap peas
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup slices red bell pepper
cherry tomatoes, halved
1 (14 oz) can quartered artichoke hearts, drained
2 tbsp capers

Direction
1. To prepare salad, combine 2 tbsp vinaigrette and shrimp in a large ziploc bag; seal. Marinated in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add peas/beans to pan; cook 2 minutes or until they are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4 inch slices; set aside.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag; discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until done.
4. Combine red potatoes, peas/beans, tomatoes, artichoke hearts, and red pepper in a large bowl. Add the remaining vinagrette, tossing gently to coat. Place lettuce on a serving plate. Arrange vegetables and shrimp over lettuce. Sprinkle capers. Serve.