1/4 tb Dry Mustard
1 tb Water
1/4 c  + 2 T. Plain Yogurt
1/4 c  Low Calorie Mayonnaise
3 tb Low Cal. Chili Sauce
3 c  Water
1 ts Paprika
1 lb Unpeeled Small Shrimp
1/2 lb Fresh Asparagus
4 sm Tomatoes, Cut Into
Wedges & Chilled
1    Hard Cooked Egg Thinly
Sliced
4 c  Torn Leaf Lettuce
1 1/2 c  Thinly Sliced, Peeled
Cucumber Chilled
Lemon Wedges (Opt)

Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt,
Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min.
Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small
Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With
Dressing.
About 189 Calories Per Salad & About 1/4 C. Dressing.
Fat 6.9. Chol. 181