1 head romaine lettuce
6 oz. shrimp, cooked and chilled
12 oz. grapefruit segments

DRESSING:

1/2 c. lowfat cottage cheese
1/4 tsp. black pepper
2 anchovies (optional)
2 tbsp. skim milk
1/4 c. grapefruit juice
2 cloves garlic
2 tbsp. virgin olive oil
1 oz. Parmesan cheese

Tear lettuce into pieces and place in bowl with shrimp and grapefruit segments. Mix all dressing ingredients except Parmesan cheese in a blender at high speed. Fold in Parmesan and chill for 1 hour. Salad can be tossed at table or served with dressing on the side.