Svetlana’s Recipes

Ingredients:

-16 ounces uncooked large shrimp, peeled and de-veined
-6 teaspoons extra-virgin olive oil
-Salt and freshly ground black pepper
-4 teaspoons fresh lime juice
-1/4 cup lightly packed fresh Italian parsley leaves
-1/4 cup sour cream
-1/4 cup 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

1. Toss the shrimp with 3 teaspoons of oil in a large bowl to coat
2. Sprinkle with salt and pepper
3. Heat a heavy large non-stick skillet over medium-high heat
4. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side
5. Transfer the shrimp to a plate and toss with 2 teaspoons lime juice
6. Cut the shrimp into small pieces
7. Blend the parsley, sour cream, yogurt, and remaining 3 teaspoons lime juice in a food processor until the parsley is finely chopped
8. Season the sauce, to taste, with salt and pepper
9. Toss the shrimp with the chives, tarragon, capers, and remaining 3 teaspoons of oil in a large bowl to coat
10. Season the salad, to taste, with salt and pepper
11. Separate the endive leaves and arrange on a platter
12. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf
13. Drizzle the parsley sauce over the salad and serve immediately