Blue Cheese Wedge with Blackened Shrimp

This is an incredibly satisfying dish without all the calories. Its perfect for a busy weeknight meal

1 Small head of Romaine lettuce
1 Cup fat free sour cream
1 Lemon
6 Chopped green onions
1/2 Teaspoon Tony Chachere's seasoning
1/2 Cup good crumbled blue cheese
3-4 Tablespoons of milk
Sliced red onion to taste
1/c Cup sliced Greek olives
Blackening Seasoning
12 peeled and deveined shrimp (24-30 count per pound)
Fresh cracked black pepper



Mix sour cream, juice from half a lemon, Tony Chachere's seasoning, blue cheese and green onion in a bowl. Add in cracked black pepper to taste. Add milk, one tablespoon at at time to loosen the dressing to your desired preference. Place in fridge for 30 minutes or longer. Wash and dry lettuce. Cut lettuce in half long ways to create a wedge. Cut remaining lemon into small wedges

Dust both sides of shrimp with blackening seasoning and fry in a hot pan with a scant amount of olive oil. Turn after three minutes and continue cooking another 2 minutes. Spoon the dressing over the wedge, top with 6 shrimp, onion and olives. Season with additional cracked black pepper (you will not need salt) and serve with lemon wedges.Yum!

Makes 2 servings

Cooks Note: The blue dressing makes a great dip for raw veggies