Best Dressed Shrimp Salad

1 c. water
1 lb. peeled and deveined shrimp

Tomato Dressing:

1 fresh green chile, seeded
2 garlic cloves
1/2 c. chopped tomatoes
3 T. vegetable oil
3 T. fresh lemon juice
1/4 t. ground cumin
1/4 t. salt

Lemon Dill Dressing:

1/4 c. prepared mayonnaise
3 T. fresh lemon juice
1 fresh green chile, seeded
1 T. minced fresh dill (1/2 t. dried)

1/2 lb. mixed salad greens, rinsed and drained (10-12 c.)
Chopped fresh parsley and scallions

In a medium pot, bring the water to boil on high heat. Add the shrimp and steam until they just turn pink, about 5 minutes. Drain and refrigerate until ready to serve.

Place all the ingredients for the dressing(s) of your choice in a blender. Puree until smooth and set aside.

Spread the greens on a large serving plate. Arrange the shrimp on the bed of greens. Either pour the dressing over the shrimp and garnish with the parsley and scallions, or garnish first and pass the dressing(s) separately.

Serves 4-6.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 248.