Shrimp,Red Pepper Dressing Salad & Dressings
1/2 cup each light mayonnaise and light sour cream
1/2 cup minced sweet red pepper
1 tbsp. each chopped fresh parsley and chives or green onions
Å1 tbsp lemon juice
2 tsp each grated lemon rind and horseradish 		salt & pepper
4 cups salad greens(watercress, arugula, leaf lettuce)
1 lb. cooked medium shrimp with tails on
lemon wedges
HOMEMAKERS MAG NOV/DEC'96

For dressing, stir together mayonnaise, sour cream,red pepper, parsley, chives, lemon juice, rind,horseradish and salt & pepper to taste. If too thick, add a little more lemon juice.(can be refrigerated, covered, for up to one day).Line salad plates with greens. Arrange shrimp on top. Spoon dressing over and garnish with lemon wedges.

Makes about 8 servings at 130 calories each.

NOTE: One can use this dressing as a dip surrounded by shrimp and raw veggies for pre-dinner nibbles.

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