Total:
58 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 12 ounces uncooked large shrimp, peeled and de-veined
  • 5 teaspoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 teaspoons fresh lime juice
  • 1/4 cup lightly packed fresh Italian parsley leaves
  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 tablespoons chopped fresh chives
  • 1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons drained capers
  • 2 heads Belgian endive

Directions

To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) 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 pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut 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, capers, and remaining 2 teaspoons of oil in a 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 serve immediately.

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