Pickled Shrimp with Tzatzki Quinoa

Directions

1. In a non-aluminum Dutch oven, combine shrimp, onion, garlic, jalapeño, oregano, lemon juice, vinegar, water, salt and peppercorns. Bring to simmer over medium high heat and simmer for 5-6 minutes, or just until shrimp turn opaque and pinkish in color. Remove from heat allow to cool to room temperature. [It is recommended that you complete this step 1 day ahead to allow shrimp to marinate in pickling liquid overnight.]
2. In a large mixing bowl, toss together cooked quinoa, grape tomatoes and olives.
3. In a small mixing bowl, whisk together yogurt, sour cream, garlic, parsley, dill, salt, pepper, and lemon juice. Pour over quinoa mixture and toss gently to coat. [Tzatziki can be made up to 2 days ahead. Store in a tightly covered container in the refrigerator. Stir well before adding to quinoa.]
4. Place approximately 1/2 cup quinoa salad in bottom of shallow bowl and top with 4-6 shrimp and sprinkle crumbled feta cheese over shrimp. Drizzle with a bit of pickling liquid and olive oil. Sprinkle with extra dill. Serve with lemon wedges and warm pita bread.