Warm Shrimp And Potato Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Select the smallest red potatoes you can find for the fastest cooking time. While the potatoes cook, peel and devein the shrimp, and prepare the dressing.
== Ingredients ==
* 1 pound small red potatoes, quartered
* 3/4 pound large shrimp, peeled and deveined
* 1/4 cup light mayonnaise
* 1/4 cup 1% low-fat milk
* 1 tablespoon capers, drained
* 2 teaspoons white wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup thinly sliced red onion
* 1 (5-ounce) bag gourmet salad greens
== Directions ==
# Place potatoes in a medium saucepan, and cover with water; bring to a boil.
# Reduce heat, and simmer 12 minutes or until tender.
# Add shrimp; cook 2 minutes or until done.
# Drain and rinse with cold water; drain.
# Combine mayonnaise and next 6 ingredients in a large bowl, stirring with a whisk.
# Add potatoes, shrimp, and onion; toss to coat.
# Serve over greens.
Yield: 4 servings (serving size: 1 1/4 cups salad and 1 1/4 cups greens)
Category:Low-calorie Recipes
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