Do you want to hear a crazy story? It’s actually an old story, but it relates to the inspiration for this shrimp appetizer recipe.
A year ago we sold our home. The house we purchased was an estate sale that turned into a short sale. Try that one on for size! The owner had been a divorced man who’d had a heart attack and died – in the house. He hadn’t made mortgage payments for several months before his death. Thus the estate/short sale.
Needless to say, it was a very odd situation. The house was full of his possessions up to a week before we moved in. His family members had never claimed them.
There were several days when misgivings took over, and I regretted our decision to move. It was too late for that! We’d sold our home, and unless we wanted to move twice and rent for awhile, we had to proceed. Besides, we loved the house. I admit it was a bit creepy that someone had died there, but we figured we would get over that once we moved in.
Turns out all things happen for a reason, or if you are a Believer, God has a plan. Once we moved in I discovered that I was already acquainted with one of my neighbors who worked in the offices above me. One day we were cleaning up the yard and Ruth’s husband came over to chat. When I told him where I was employed, he exclaimed “Ruth works for the school district up in HR!”
You might be thinking, “Big deal, lots of people move and find out they know people in their neighborhood.” I’m sure that’s true, however, I live on an acre in a small country neighborhood. I would agree the odds would be much greater if I lived in the city.
All this is to say that Ruth and I are fast becoming good friends, and I do believe I’ve landed where I belong. The other day she wandered over for a glass of wine, these colorful shrimp and avocado appetizers, and some terrific conversation.
I told you this was a crazy story. Enjoy your weekend!
- 28 ea shrimp , 26 - 30 shrimp per pound, peeled and deveined
- 1 tablespoon olive oil
- 1 tsp lemon pepper seasoning
- ¼ cup red onion, finely chopped
- 1 large avocado, cut into small cubes
- ¾ cup artichoke hearts, chopped
- ½ cup low fat feta, crumbled
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 2 tsp Dijon mustard
- ¼ cup low fat plain yogurt
- 1 tsp honey
- 4 cups endive leaves, cleaned and dried
- 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.
Amount Per Serving
Calories: 248, Weight Watchers PointsPlus 6
Total Fat: 14.64g
Total Carbs: 17.15g
Dietary Fiber: 8.78g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.