Shrimp And Avocado Appetizers

• 28 shrimp 26 - 30 shrimp per pound, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon lemon pepper seasoning
• 1/4 cup red onion finely chopped
• 1 avocado large, cut into small cubes
• 3/4 cup artichoke hearts chopped
• 1/2 cup low-fat feta crumbled
• 1/4 cup lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic minced
• 2 teaspoons dijon mustard
• 1/4 cup low fat plain yogurt
• 1 teaspoon honey
• 4 cups leaves endive, 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.

shrimp, olive oil, lemon pepper, red onion, avocado, lowfat, lemon juice, red wine vinegar, garlic, mustard, yogurt, honey, leaves endive

Taken from www.yummly.com/recipe/Shrimp-and-Avocado-Appetizers-1671939 (may not work)