From Paulette Vickery's Recipe Collection

BB: SHRIMP LOUIS

fish, salads

1 single dressing, containing:
1 cup nonfat mayonnaise
1/2 cup chili sauce
3/4 teaspoon worcestershire sauce
1 tablespoon grated onion
1 tablespoon chopped parsley
3/4 teaspoon prepared horse radish
6 cup boston lettuce
2 lb cooked shrimp

Make dressing. In a medium bowl combine ciricle whit, chili sauce, worcestershire, grated onion, parsley, and horse radish. Beat with rotary beater until smooth and well combined. Refrigerate covered, several hours until very well chilled. To serve, arrange lettuce cups on individual small plates. Chop shrimp coarsely, and divide evenly into lettuce cups. Spoon some of the dressing over shrimp. Serve immediately. Per serving: fat 2 G, cholesterol 295 MG, fiber 1 G, calories 214, 8 percent calories from fat, protein 33 G, carbohydrate 16 G, sodium 1046 MG.

Yield: 6 servings




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