1 lb. small red potatoes, quartered
3/4 lb. large shrimp, peeled, deveined
1/4 c. light mayonnaise
1/4 c. 1% low-fat milk
1 tbsp. capers, drained
2 tsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/4 c. thinly sliced red onion
1 5 oz. bag gourmet salad greens

Place potatoes in a medium-size saucepan and cover with water; bring to a boil. Reduce heat and simmer 12 minutes or until tender. Add shrimp, cook 2 minutes or until done. Drain and rinse with cold water; drain. In a large bowl, combine mayonnaise, milk, capers, vinegar, salt, mustard and pepper, stirring with a whisk. Add potatoes, shrimp and onion; toss to coat. Serve over greens.

Makes 4 servings.