Shrimp Caesar Salad

Ingredients:

• Nonstick cooking spray
• 4 slices whole-grain bread
• 1 tablespoon canola oil
• 1 pound raw shrimp, shelled and cleaned, tails removed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 4 tablespoons light mayonnaise
• 1 teaspoon Worcestershire sauce
• 4 tablespoons finely grated Parmesan
• 1/4 teaspoon garlic powder
• 8 cups torn romaine lettuce
• 1/2 cup thinly sliced red onion
• 4 tablespoons shaved Parmesan

Directions:

1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.

2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.

3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.

4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.

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Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

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