Ingredients
1 teaspoon white wine vinegar1/2 teaspoon lemon juice1/8 teaspoon dill weed1/8 teaspoon Dijon mustardDash garlic powder, salt and pepper1 tablespoon canola oil15 cooked small shrimp1 cup torn romaine1 plum tomato, sliced2 tablespoons chopped celery2 tablespoons finely shredded Monterey Jack cheese, optional
Preparation
In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally.
Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired.
