Snow-Pea Wrapped Shrimp with Yogurt Dip

By LadyRev-2

Ingredients

• 1 pound extra-large shrimp, shelled and de-veined
• 2 tablespoons fresh lemon juice (from one large lemon)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 18-20 large snow peas
• 18-20 6-inch wooden skewers
• Yogurt Dip
• 1 cup fresh parsley leaves, from 1 small bunch, coarsely chopped
• 1/2 cup snipped fresh chives
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1/2 cup low-fat ricotta cheese
• 3/4 cup non-fat plain yogurt
• Salt and black pepper

Preparation

Step 1

In a medium bowl, combine shrimp, lemon juice, oil and salt. Toss to coat. Marinate, refrigerated, for up to 1 hour. Meanwhile, in food processor or blender, process parsley and chives until finely chopped. Add lemon peel and juice, ricotta, and yogurt; pulse until blended. Add salt and pepper to taste. Refrigerate at least 30 minutes, to blend flavors. Boil snow peas 1 minute in boiling water. Drain; run cold water over peas to stop cooking. Pat dry with paper towels. Place large heavy skillet over high heat. Cook shrimp in batches, about 2 minutes per side, until just cooked through. Discard any remaining marinade. Place one shrimp on top of each snow pea. Run a skewer through shrimp and peas. Refrigerate until ready to serve.

Make-Ahead Tip: Shrimp and peas can be cooked up to 4 hours ahead. Refrigerate until serving. Dip can be made 1 day ahead. Refrigerate, tightly covered.