Total Calories: 159
Cook, peel and devein shrimp. Cover and chill.
In a small bowl, mix celery, green onion and parsley. Cover and chill.
In a small bowl, whisk salad dressing and yogurt until smooth. Add chili sauce, mustard, capers, lemon juice, salt and hot pepper sauce, stirring until blended. Cover and chill for 1 hour to blend flavors.
To serve, arrange celery mixture and cucumber on two lettuce-lined plates. Mound half of the shrimp on each. Spoon dressing over shrimp and greens garnish with lemon and watercress.
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