Shrimp and Artichoke Salad over Greens

Serves: 8

Directions

*Note: You may also use Greek yogurt, or nonfat plain yogurt as a substitute for the sour cream or part of the mayonnaise. Just make sure to have 1 c. total, whatever combination you use.

1. In a large pot, blanch shrimp in flavored (1 tablespoon of creole seasoning) boiling water until shells turn pink, about 5 minutes or less. Drain, cool under running water. Peel and devein shrimp. Keep cool.

2. Whisk together mayonnaises, sour cream, parsley, green onions, lemon zest, dressing mix, hot sauce, creole spice. Stir in artichoke hearts, sliced celery and shrimp. Cover and chill at least 30 minutes or up to 4 hours.

3. Serve on top of a bed of greens (any combination is fine). Dice tomatoes and sprinkle on top and serve with a lemon wedge.

Ingredients

• 2 lb raw shrimp medium

• 1/4 c mayonnaise, light *

• 1/4 c mayonnaise *

• 1/2 c sour cream, light *

• 1/2 c flat leaf parsley chopped

• 8 green onion thinly sliced

• 1 tbsp. lemon zest

• 2 tsp Good Seasons salad dressing mix

• 1 dash Tabasco pepper sauce (optional)

• 1/2 teaspoon(s) creole spice (optional)

• 2, 14 1/2 oz. cans artichoke heart, canned, in water drained, quartered

• 4 large celery stalk sliced thinly

• 8 plum tomato

• 2 large lemon juiced and zested

• 2 medium mixed greens