Seared Shrimp in Endive Leaves With Parsley Sauce

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

1. To make the shrimp salad: toss shrimp with 3 teaspoons olive oil and 1 teaspoon lime juice 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 shrimp untill they are just cooked through or pink, about 1 1/2 minutes per side.
5. Cool completely.
6. Cut shrimp into small cubes.
7. To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining lime juice in a food processor until the parsley is finely chopped .
8. Season the sauce, to taste with salt and pepper.
9. Toss shrimp with chives, tarragon, capers, and remaining 2 teaspoons of olive oil in a large bowl.
10. season the salad, to taste with salt and pepper.
11. And then place on the endive leaves.

shrimp, extra virgin olive oil, salt, lime juice, parsley, lowfat sour cream, lowfat plain yogurt, fresh chives, tarragon, capers, endive

Taken from www.food.com/recipe/seared-shrimp-in-endive-leaves-with-parsley-sauce-215578 (may not work)