Shrimp and Avocado Appetizers
By: Kristi Rimkus
Published: Friday, February 25, 2011 - 7:28am

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

1 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. 2 Chop shrimp in small pieces and chill in the refrigerator while you combine ingredients for the rest of the salad. 3 Combine lemon juice, vinegar, garlic, mustard, yogurt, honey and 1/4 feta cheese in a blender until smooth. 4 In a large bowl combine onion, avocado, artichoke hearts, shrimp, remaining feta and dressing. Chill for 15 – 30 minutes to combine flavors and chill.

About


These colorful shrimp appetizers are chocked full of healthy ingredients and served on crunchy endive.