| | DIP |
| 1 | lb | Spinach, stems removed, or |
| 10 | oz | Package Spinach |
| 2 | | Green Onions and Tops, |
| | Sliced |
| 1/2 | c | Packed Parsley Sprigs |
| 1/2 | ts | Dried Dill Weel |
| 1/2 | c | Plain Nonfat Yogurt |
| 1/2 | c | Nonfat Sour Cream |
| 1/4 | c | Nonfat Mayonnaise Dressing |
| 1 | ts | Anchovy Paste |
| 1/8 | ts | Ground Nutmeg |
| 1/8 | ts | Salt |
| 1 | pn | Ground White Pepper |
| 3 | tb | Fresh Lemon Juice |
| | SHRIMP |
| 1 | c | Parsley Sprigs |
| 1 | c | Water |
| 2 | tb | Fresh Lemon Juice |
| 1 | | Clove Garlic, halved |
| 1 | ts | Dried Tarragon Leaves |
| 1/8 | ts | Cinnamon |
| 1/8 | ts | Salt |
| 1 | lb | Large Shrimp, in shells |
| | Vegetable Cooking Spray |
| | CRUDITES |
| 2 | c | Broccoli Florets |
| 4 | oz | Snow Peas |
| 2 | | Green Peppers, cut into |
| | Rings or strips |
| 1 | md | Zucchini, cut into spears or |
| | Sliced |
