Direction

1. Bring a large pot of water to a boil and add 2 teaspoons coarse kosher salt. Add the shrimp and boil for 2-3 minutes or until they turn opaque and pink.
2. Remove shrimp and add to a bowl with ice to cool down fast. Drain well and place in the refrigerator until ready to use.
3. Meanwhile, in a medium mixing bowl, whisk together the yogurt, carrot, celery, garlic, zest of lemon, fresh juice of lemon, chives, dill, salt and white pepper.
4. Toss the shrimp in the yogurt mixture.
5. Serve on lettuce cups, as a side dish or on a buttery croissant.
6. If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.