Greek Shrimp Cocktail with Lemon-Yogurt Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cucumber seeded finely chopped
• 2 teaspoons olive oil extravirgin
• 0.5 cup yogurt plain fat-free
• 1.5 ounces feta crumbled reduced-fat
• 3 tablespoons flat-leaf parsley fresh divided finely chopped
• 1.5 tablespoons mint leaves fresh finely chopped
• 2  garlic cloves minced
• 1 teaspoon honey 
• 2 tablespoons kalamata olives pitted chopped
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 8  lemon wedges 
• 0.5 teaspoon oregano dried
• 0.3 cup onion red finely chopped
• 1 tablespoon red wine vinegar 
• 1 pound shrimp deveined peeled
• 1 cup tomatoes seeded finely chopped
• 1 cup vegetable broth organic (such as Swanson Certified )
• 3 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Combine 3 cups water and broth in a medium saucepan; bring to a boil.
2. Add shrimp; cook 3 minutes or until done.
3. Drain and rinse under cold water; drain.
4. Combine 2 tablespoons parsley, mint, and next 4 ingredients (through garlic), stirring with a whisk. Stir in cucumber and next 4 ingredients (through olives).
5. Add shrimp, tossing gently to combine.
6. Sprinkle with black pepper.
7. Combine yogurt, rind, juice, and honey in a small bowl, stirring with a whisk.
8. Serve over shrimp mixture.
9. Sprinkle with remaining 1 tablespoon parsley; serve with lemon wedges.