MARINATED GRILLED SHRIMP SALAD The intense flavors of ginger, soy sauce, mustard, and garlic find balance with the delicate fruit of dry white wine. 2/3 cup White Meritage or other dry white wine 1/3 cup reduced-sodium soy sauce 2 to 4 cloves garlic, minced 1/4 inch fresh ginger, peeled and grated 1 tablespoon sugar 1 tablespoon peanut oil or olive oil 2 teaspoons Dijon-style mustard 12 large shrimp, peeled and deveined 3 medium carrots, peeled and cut into matchstick-size pieces 1 medium cucumber, cut into matchstick-size pieces 1 small head radicchio, shredded 2 Belgian endives, thinly sliced crosswise Enoki mushrooms, root ends cut off (optional)

Combine wine, soy sauce, garlic, ginger, sugar, oil, and mustard in a large bowl. Pour 3/4 cup of the soy mixture into a small saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until reduced to about 1/3 cup of liquid; set aside.

Rinse shrimp, pat dry. Transfer shrimp to bowl with remaining soy mixture; toss to coat. Cover and let stand 15 minutes. Drain, reserving marinade.

Heat a charcoal, gas or indoor electric grill to medium heat. Lightly oil a grilling tray (if using charcoal or gas) and arrange shrimp on tray in a single layer. Grill shrimp for 5 to 8 minutes or until opaque, turning once. (If your electric grill cooks both sides at the same time, adjust timing accordingly.) Or, to broil, place shrimp on a lightly oiled broiling rack and broil 4 to 6 inches from heat for 6 to 8 minutes or until opaque, turning once.

To serve, toss together carrot, cucumber, radicchio, and endive in a large bowl. Add the reduced soy mixture and toss to coat. Top with shrimp. If desired, garnish with enoki mushrooms.

Makes 4 main-dish servings.

1 Serving: Calories: 200, Fat: 5g (Saturated: 1g), Cholesterol: 97mg, Sodium: 857mg, Carbohydrate: 16g, Protein: 17g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]