2 -pounds fresh shrimp, peeled and deveined

1 -clove garlic, minced

¼ -cup olive oil

-juice from 2 lemons

-12 cups mixed baby salad greens

½ -cup thinly sliced red onion rings

2 -tomatoes cut into wedges

Remoulade Dressing

¼ -cup fat-free yogurt

3 -tablespoons capers

5 -tablespoons green olives, minced

4 -tablespoons low-fat mayonnaise

2 -tablespoons mustard

1 -teaspoon Worcestershire sauce

1 -teaspoon Louisiana hot sauce

½ -teaspoon of paprika

1 -tablespoon lemon juice

In a sauté pan lightly sauté shrimp until pink in olive oil. Add garlic and turn off heat. Squeeze lemon juice over shrimp and add a dash of salt. Place in bowl, cover and refrigerate at least 1-2 hours or overnight.

Mix together all ingredients for remoulade and refrigerate.