Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | olive oil, extra virgin | 45 | ounces | large shrimp, shelled and deveined | 1 | teaspoon | salt, to taste | 1 | teaspoon | pepper, to taste | 3 1/8 | cups (8 fl oz) | yogurt, Non Fat | 4 | tablespoons | Mayonnaise, light | 4 | tablespoons | Dijon mustard | 3 3/4 | tablespoons | maple syrup | 2 1/2 | teaspoons | turmeric, ground | 11 | tablespoons | basil, fresh, chopped |
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Steps
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Sequence
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Step
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| 1 | In a large skillet, heat oil over medium-high heat. Add shrimp and herbes de Provence. Season to taste with salt and pepper. Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side. | 2 | In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season with salt and pepper, to taste. Place the yogurt mixture in a dipping bowl. Place bowl on a serving platter along with cooked shrimp. |
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