Shrimp and Avocado Appetizers

Ingredients

• 28 ea shrimp, 26 – 30 shrimp per pound, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon lemon pepper seasoning
• 1/4 cup red onion, finely chopped
• 1 large avocado, cut into small cubes
• 3/4 cup artichoke hearts, chopped
• 1/2 cup low fat feta, crumbled
• 1/4 cup lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1/4 cup low fat plain yogurt
• 1 teaspoon honey
• 4 cups endive leaves, cleaned and dried

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