12 Ounces Uncooked Large Shrimp, Peeled and De-veined
5 Teaspoons Extra-virgin Olive Oil
Salt and Freshly Ground Pepper
3 Teaspoons Fresh Lime Juice
1/4 Cup Italian Parsley Leaves
1/4 Cup Low-fat Sour Cream
1/4 Cup Low-fat Yogurt
3 Tablespoons Choped Fresh Chives
1 Tablespoon Chopped Fresh Thyme Leaves
2 Tablespoons Drined Capers
2 Heads Belgian Endive
Instructions
To make the shrimp salad: Toss the shrimp with 3 teaspoons of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pint and started to curl about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cute the shrimp into small cubes.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste with salt and pepper
Toss the shrimp with the chives, tarragon/thyme capers, and remaining 2 teaspoons of oil in large bowl to coat. Season the salad to taste with salt and pepper
Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and service immediately.
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Yields: 6 Servings
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