In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. Cover and refrigerate until shrimp are chilled or for up to 4 hours.

Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels. [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.]

Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]

Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.]

Arrange 2 or 3 lettuce leaves attractively on individual salad plates. Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.

Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.

for shrimp and slice crosswise.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

6 servings for $11.66 Cdn[Nov 95]

Per Serving: about 80 calories, 10 g protein, 3 g fat, 3 g carbohydrate

Canadian Living Test Kitchen Recipe by Elizabeth Baird

[-=Pam=-] PA_Meadows@msn. Com