Spicy Shrimp with Lemon Yogurt on Wilted Greens

Spicy Shrimp with Lemon Yogurt on Wilted Greens

Ingredients:
1 cup nonfat plain yogurt
¼ cup fresh lemon zest
6 cups bitter greens (collard, kale, etc.)
12 large peeled shrimp, tails on
2 cloves garlic, finely minced
1 teaspoon olive oil
1/8 teaspoon black pepper, ground
¼ cup black olives, thinly sliced
1 lemon, cut into wafer-thin slices

Directions:
1. Prepare the yogurt the night before by mixing together the yogurt and
zest in a small bowl, then cover and refrigerate overnight.
2. Wilt the greens in a steamer, place in a bowl, and chill immediately
(this can be done the night before).
3. Butterfly the shrimp by cutting them down the center, almost but not
completely through, and then pushing down the halves to form a
butterfly shape. Place the shrimp in a bowl and coat with the garlic,
oil, and pepper. Grill or broil until just done, about 1 minute per side
(they should turn white and pink and be firm to the touch).
4. Place the greens in mounds on serving plates and add the shrimp.
Dollop lemon yogurt on top of the shrimp. Sprinkle with the olives and
garnish with the lemon slices.