Shrimp and Avocado Appetizers

Photo: Kristi Rimkus

Ingredients

28 ea shrimp, 26 – 30 shrimp per pound, peeled and deveined

1 tablespoon olive oil

1 teaspoon lemon pepper seasoning

1/4 cup red onion, finely chopped

1 large avocado, cut into small cubes

3/4 cup artichoke hearts, chopped

1/2 cup low fat feta, crumbled

1/4 cup lemon juice

1 tablespoon red wine vinegar

1 clove garlic, minced

2 teaspoons Dijon mustard

1/4 cup low fat plain yogurt

1 teaspoon honey

4 cups endive leaves, cleaned and dried

Preparation

Heat oil over medium heat in a large non-stick skillet. Sprinkle shrimp with lemon pepper seasoning and cook for 3 – 4 minutes until just cooked through. Do not over cook, or your shrimp will be tough. It should just start to curl and no longer be opaque.

Chop shrimp in small pieces and chill in the refrigerator while you combine ingredients for the rest of the salad.

Combine lemon juice, vinegar, garlic, mustard, yogurt, honey and 1/4 feta cheese in a blender until smooth.

In a large bowl combine onion, avocado, artichoke hearts, shrimp, remaining feta and dressing. Chill for 15 – 30 minutes to combine flavors and chill.