Shrimp On Flats

• 12 ounces unpeeled, large raw shrimp
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon fresh lime juice, divided
• 1/4 cup loosely packed fresh flat-leaf parsley
• 1/4 cup fat-free sour cream
• 1/4 cup plain low-fat yogurt
• 1/4 cup finely chopped fresh tarragon*
• 3 tablespoons chopped fresh chives
• 2 tablespoons capers, drained
• 2 teaspoons extra virgin olive oil
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices

1. Peel shrimp; devein, if desired. Stir together shrimp and 1 Tbsp. olive oil in large nonstick skillet; sprinkle with pepper and salt.
2. Cook shrimp over medium-high heat 1 1/2 to 2 minutes on each side or just until shrimp turn pink. Remove shrimp to a large bowl, and toss with 1 tsp. lime juice. Cool completely (about 30 minutes). Finely chop shrimp.
3. Preheat oven to broil. Process parsley, sour cream, yogurt, and remaining 2 tsp. lime juice in a food processor or blender until parsley is finely chopped. Season parsley sauce with salt and pepper to taste.
4. Stir together shrimp, tarragon, and next 3 ingredients in large bowl. Place 1 Tbsp. shrimp mixture on top of each slice of French bread, and place on a baking sheet.
5. Broil 5 inches from heat 4 to 5 minutes or until shrimp mixture is lightly browned. Remove from oven, and drizzle with parsley sauce. Serve immediately.
6. *1 Tbsp. finely chopped fresh thyme may be substituted.

shrimp, extra virgin olive oil, freshly ground pepper, salt, lime juice, parsley, sour cream, yogurt, fresh tarragon, fresh chives, capers, extra virgin olive oil, bread baguette

Taken from www.myrecipes.com/recipe/shrimp-on-flats (may not work)