Blazing Buffalo-Shrimp Salad

Prep: 20 min.

Chill: 30 min.

Cook: 5 min.

Serves: 8

Cost per serving: $3.26

3/4 cup low-fat buttermilk

1/2 cup sour cream

2 tsp. apple cider vinegar

3 Tbsp. fresh parsley, chopped

2 tsp. chives, chopped

1 1/2 tsp. garlic, minced

Salt and pepper

1 head iceberg lettuce, torn into pieces (4 cups)

2 cups carrots, grated

2 cups celery, sliced

1/2 cup scallions, sliced

2 Tbsp. vegetable oil

2 Tbsp. unsalted butter

2 lb. medium shrimp, peeled and deveined

1/4 cup bottled buffalo-wing sauce or hot sauce

1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl; stir well and season with salt and pepper. Chill for 30 minutes.

2. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl. Place in serving bowl.

3. Warm a large skillet over medium-high heat. Add oil and butter. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer. Pour shrimp and sauce over salad.

PER SERVING: 178 Cal., 9g Fat (4g Sat.), 145mg Chol., 2g Fiber, 15g Pro., 8g Carb., 830mg Sod.