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

1. 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.
2. 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.
3. 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.
4. 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.