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Salads
- Seafood |
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INGREDIENTS:
5 Kirby cucumbers unpeeled and thinly sliced
1 1/2 tsp coarse salt
1/2 tsp sugar
2 tsp distilled white vinegar
Zest of 1/2 lemon
1/4 cp plus 1 tsp chopped fresh dill
6 dashes Tabasco sauce or to taste
1/4 cp extra-virgin olive oil
1 1/2 lbs large or jumbo shrimp peeled and deveined
3/4 cp whole-milk Greek yogurt
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DIRECTIONS:
Preheat a grill or grill pan to medium-high. In a fine-mesh
strainer, toss the cucumbers with 1 teaspoon of the salt and drain
over a bowl for 15 minutes. In a small bowl, dissolve the sugar in
the vinegar.
In a medium bowl, combine the remaining 1/2 teaspoon of salt, the
lemon zest, 1 teaspoon of the dill, the Tabasco sauce and the
olive oil. Toss the shrimp in the seasoned oil and set aside.
Squeeze the drained cucumbers to release extra water, then place
in a dry bowl and toss with the sweetened vinegar. Mix in the
yogurt and the remaining 1/4 cup of dill and refrigerate.
Grill the shrimp until cooked through, about 3 minutes on each
side. Serve the shrimp warm or at room temperature with the cold
cucumber salad.
Servings: 6
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