Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Head red leaf lettuce, -coarsely chopped
-coarsely chopped (~4 cups 3 tb Garlic-flavor red wine
-loosely packed) -vinegar
1/4 sm Head escarole, coarsely 1 ts Sugar
-chopped (~2 cups 2 ts Prepared mustard
-loosely packed) Olive or salad oil
1 sm Head radicchio, coarsely Salt
-chopped (about 1 cup) 1 lb Lg shrimp
1 lg Head Belgian endive, 1 sm Onion
-coarsely chopped 1 ts Chili powder
1 sm Yellow pepper,

ABOUT 45 MINUTES BEFORE SERVING:

1. In lg bowl, mix red leaf lettuce, escarole, radicchlo, endive, and
yellow pepper; refrigerate. In small bowl, mix garlic-flavor red wine
vinegar, sugar, prepared mustard, 3 tablespoons olive or salad oil,
and 1/2 t salt; set dressing aside.

2. Shell and devein shrimp; leave tail part of shell on shrimp if you
like. Rinse shrimp with running cold water. Mince onion.

3. In nonstick 12" skillet over medium-high heat, in 2 T hot olive or
salad oil, cook onion until golden. Stir in shrimp, chili powder, and
1/2 teaspoon salt and cook, stirring constantly, until shrimp turn
opaque throughout.

4. Toss chopped vegetables with dressing; arrange on platter. TOP
with warm shrimp.

Each serving: About 255 calories, 16 g fat, 1 40 mg cholesterol, 725
mg sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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