Greek Shrimp Cocktail with Lemon-Yogurt Cream

Ingredients

• 3 cups water
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons finely chopped fresh flat-leaf parsley, divided
• 1 1/2 tablespoons finely chopped fresh mint
• 1 tablespoon red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup finely chopped seeded cucumber
• 1 cup finely chopped seeded tomato
• 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

Preparation

1. 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.
2. 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.
3. 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.