Garlic Shrimp Caesar

(found in Good Housekeeping, Nov. 2014)

1 lb. shelled, deveined medium shrimp
2 T olive oil
4 T fresh lemon juice (divided)
4 pressed garlic cloves (divided)
2 tsp Dijon mustard
1 tsp hot paprika
1 head romaine lettuce
1 head radicchio
¼ c. plain nonfat Greek yogurt
3 T finely grated Parmesan cheese
¼ tsp salt
¼ tsp pepper
1 c prepared, unseasoned croutons

In a large bowl, toss shrimp, olive oil, 1 T. lemon juice, 3 pressed garlic cloves, mustard and hot paprika. Refrigerate 10 minutes. Meanwhile, thinly slice romaine and radicchio and transfer to large serving bowl. In a small bowl, whisk yogurt, 3 T lemon juice, parmesan cheese, 1 garlic clove, salt and pepper. Toss with lettuce mixture in bowl. Spread shrimp on foil-lined cookie sheet and roast at 400°F for 10 minutes or until pink. Add to salad along with croutons.

Serves 4.