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

Instructions

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.