Warm Cioppino Salad

1/2   pound extra-large shrimp (26 to 30 per lb.), shelled and deveined
3  tablespoons olive oil
2   cups !4-inch-thick slices mushrooms
2   cups 14-inch-thick slices zucchini
1   can (14Y2 oz.) tomatoes, drained and coarsely chopped
1/2   cups drained pitted black ripe olives
Dressing (recipe follows)
3   quarts lightly packed, rinsed and crisped fresh spinach leaves
1/2   pound shelled cooked crab In a 10- to  12-inch frying pan over
medium-high heat, stir shrimp in oil until pink, about 2 minutes. Lift out and set aside. Add mushrooms and zucchini to pan; stir often on medium-high heat until zucchini is tender-crisp to bite, about 3 minutes.

Return shrimp to pan; add tomatoes, olives, and dressing; stir often until hot. Put spinach in a wide bowl; pour hot mixture over greens, top with crab, and mix gently. Serves 6.

Per serving: 231 cal, (47 percent from fat); 20 g protein; 12 g fat (1.7 g sat); 14 g carbo.; 693 mg sodium; 85 mg chol.

Dressing. Mix /4 cup lemon juice; 1 tablespoon Worcestershire; and 1 teaspoon each dried basil and oregano leaves, and minced garlic.