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
How to Make It
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.
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.
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.