| 1 | Dip: in a large pot, place spinach with water that clings from washing. |
| 2 | Cook covered over mdium heat until completely wilted, about 5-7 minutes. |
| 3 | Drain and rinse immediately under cold water. |
| 4 | Place spinach in strainer and press to extract as much liquid as possible. |
| 5 | In a food processor, place spinach with green onions, parsley and dill weed; process to puree. |
| 6 | Add remaining dip ingredients except lemon juice; process until smooth. |
| 7 | Stir in lemon juice to taste. |
| 8 | Refrigerate until ready to serve. |
| 9 | Shrimp: in a blender, process all ingredients except shrimp and cooking spray until smooth. |
| 10 | Let mixture stand in blender contantainer 5 minutes, or until green part rises to top, leaving water below.shell shrimp, leaving tails intact if desired. |
| 11 | In a baking dish, arrange shrimp in a single layer; spray ightly with cooking spray, tossing to coat. |
| 12 | Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. |
| 13 | Turn shrimp to coat with parsley mixture. |
| 14 | Spray a large nonstick skillet with cooking spray; heat over medium-high heat. |
| 15 | Add ?of the shrimp and saute, turning over once, just until opaque in center, 1-2 minutes. |
| 16 | (be careful not to overcook). |
| 17 | Remove shrimp to plate. |
| 18 | Wipe out skillet and repeat with remaining shrimp in three batches. |
| 19 | Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. |
| 20 | Serve shrimp and dip with crudites arranged on a platter. |
| 21 | Per serving: shrimp: calories: 85, protein: 13g, fat: 1g, cholesterol: 90mg, fiber: 2g, sodium: 133mg. |
| 22 | Dip: calories: 45, protein: 3g, carbohydrate: 8g, fat: .5g, cholesterol: 5mg, fiber: 1g, sodium: 207mg. |
