Shrimp Salad With Buttermilk And Tarragon Vinaigrette

• Shrimp:
• 1/4 cup fat-free buttermilk
• 2 tablespoons minced Anaheim or other mild green chile
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 1/2 pounds large shrimp, peeled and deveined
• Cooking spray
• Salad:
• 12 romaine lettuce leaves
• 1 head Bibb lettuce, separated into leaves
• 2 tomatoes, cut into wedges
• Vinaigrette:
• 1/3 cup fat-free buttermilk
• 2 tablespoons tarragon vinegar
• 4 teaspoons finely chopped shallots
• 1 teaspoon minced fresh tarragon
• 1 teaspoon Dijon mustard
• 1/8 teaspoon sugar
• 1/2 teaspoon grated fresh lime rind

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

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Taken from www.myrecipes.com/recipe/shrimp-salad-with-buttermilk-tarragon-vinaigrette (may not work)