Sm. bay leaf
4 peppercorns
Few lg. sprigs dill
8 baby carrots, pared
2 stalks broccoli
1 lb. shrimp, shelled, deveined
8 oz. yellow summer squash, cut in spears
2 oz. snow peas
1 tbsp. sm. sprigs dill
1/3 c. reduced-calorie vinaigrette
Boston and radicchio leaves

Add bay leaf, peppercorns and dill to 1 inch water in large pot. Steam carrots in steamer basket over gently boiling water, covered, 4 minutes. Cut 2 inch flowerets from broccoli stalks. Place shrimp in layers in steamer. Cover tightly. Steam 5 to 7 minutes until shrimp are cooked. Add dill and vinaigrette.