Serve these hearty salads with steak knives for carving the wedges down to size.

iceberg wedges with shrimp and blue cheese dressing

start to finish: 35 minutes

makes: 6 servings

1½ pounds fresh or frozen large shrimp in shells
3 tablespoons lemon juice
¼ teaspoon ground black pepper
½ cup light mayonnaise
¼ to ½ teaspoon bottled hot pepper sauce
2 tablespoons crumbled blue cheese
3 to 4 tablespoons fat-free milk
Nonstick cooking spray
1 large head iceberg lettuce, cut into 12 wedges
1 large tomato, chopped
⅓ cup thinly sliced, quartered red onion
2 slices turkey bacon, cooked and crumbled

1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium bowl combine shrimp, 2 tablespoons of the lemon juice, and ⅛ teaspoon of the black pepper. Toss to coat; set aside.

2 For dressing, in a small bowl combine the remaining 1 tablespoon lemon juice, the remaining ⅛ teaspoon black pepper, the mayonnaise, and hot pepper sauce. Stir in blue cheese. Stir in enough of the milk to make desired consistency.

3 Coat an unheated grill pan with cooking spray. Preheat grill pan over medium-high heat. Thread shrimp onto six 10- to 12-inch-long skewers.* Place skewers on grill pan. Cook for 3 to 5 minutes or until shrimp are opaque, turning once. (If necessary, cook shrimp skewers half at a time.)

4 Place two of the lettuce wedges on each of six serving plates. Top with shrimp, tomato, red onion, and bacon. Serve with dressing.

nutrition facts per serving: 190 cal., 10 g total fat (2 g sat. fat), 129 mg chol., 360 mg sodium, 8 g carb., 1 g fiber, 18 g pro.

*tip: If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using.