Serve this delicious creamy herb dip with roasted shrimp for a healthy and fresh appetizer. Add crisp vegetables for a gorgeous platter fit for spring entertaining!
1Romaine lettuce heart, leaves separated and trimmed
1cup sugar snap peas
1/2bunchthin asparagus, blanched (see blanching instructions below)
lime wheels and fresh parsley sprigs for garnish (optional)
Instructions
For the Creamy Herb Dip
In a small dish, combine the lime juice and the minced garlic. Set aside for 5-10 minutes while you prepare the other dip ingredients.
To the bowl of a small food processor, add the Greek yogurt, mayonnaise, parsley, cilantro and salt. Add the lime juice and garlic mixture, and process until almost smooth and the dip has become a pale green colour. Taste and adjust salt if needed.
For the Roasted Shrimp
Preheat the oven to 400F. Line a large baking sheet with parchment paper and set aside.
Peel and devein the shrimp, leaving the tails on if desired. Place the shrimp on the prepared baking sheet and and drizzle with the olive oil. Toss the shrimp in the oil, then spread the shrimp out in an even layer. Sprinkle with salt and freshly ground black pepper.
Roast the shrimp in the oven for 5-7 minutes, until pink and cooked through. Remove the pan from the oven and set aside to cool. Can be made one day ahead and kept in a covered container in the fridge until ready to serve.
Serve the cooled shrimp and the prepared vegetables with the creamy herb dip. Garnish the platter with lime wheels and fresh herbs if desired.