"I created this first course when my garden was overflowing with mint and tomatoes, and our gourmet cooking group was preparing a dinner with a Mediterranean theme." -Jamie Miller, Maple Grove, MN
Cooking Light MAY 2006
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.
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