Looking for a great appetizer to serve your guests this summer? Try this delicious shrimp salad recipe from Jenny Levison, founder of the cozy neighborhood café chain Souper Jenny.

Ingredients

• 1 pound of wild-caught shrimp, cleaned and deveined

• 2 cups of 2% Greek yogurt

• 1 teaspoon old bay seasoning

• 2 teaspoons of French mustard

• 1 tablespoon chives, chopped fine

• 1 ripe avocado

• Juice of one lemon

• Salt and pepper to taste

Bring three quarts of water to a rapid boil. Add shrimp for three minutes and then remove from heat and strain.

Mix yogurt with mustard, Old Bay, chives, fresh lemon and then toss with shrimp. Add salt and pepper to taste.

Split open a ripe avocado and remove the pit. Brush the avocado with the remaining lemon juice, fill each side with shrimp salad, and serve!

This recipe serves four as an appetizer or two as a main dish.

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