Greek Shrimp Cocktail With Lemon-Yogurt Cream

• 3 cups water
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons finely chopped fresh flat-leaf parsley, divided
• 1 1/2 tablespoons finely chopped fresh mint
• 1 tablespoon red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup finely chopped seeded cucumber
• 1 cup finely chopped seeded tomato
• 1/3 cup (about 1 1/2 ounces) reduced-fat crumbled feta
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped pitted kalamata olives
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup plain fat-free yogurt
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• 8 lemon wedges

1. Combine 3 cups water and broth in a medium saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water; drain.
2. Combine 2 tablespoons parsley, mint, and next 4 ingredients (through garlic), stirring with a whisk. Stir in cucumber and next 4 ingredients (through olives). Add shrimp, tossing gently to combine. Sprinkle with black pepper.
3. Combine yogurt, rind, juice, and honey in a small bowl, stirring with a whisk. Serve over shrimp mixture. Sprinkle with remaining 1 tablespoon parsley; serve with lemon wedges.

water, vegetable broth, shrimp, parsley, fresh mint, red wine vinegar, extravirgin olive oil, oregano, garlic, cucumber, tomato, feta, red onion, olives, freshly ground black pepper, yogurt, lemon rind, lemon juice, honey, lemon wedges

Taken from www.myrecipes.com/recipe/greek-shrimp-cocktail-with-lemon-yogurt-cream (may not work)