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Prep time
3 hours
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Cook time
15 minutes
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Serves
8-10
Author Notes
A very adaptable appetizer that can be made ahead of time that is tasty with or with out the sauce. Apologies to true Greek tradition as the tzatziki has been americanized and adapted from my in laws —alice miller
Ingredients
- grilled shrimp
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2 pounds
thawed and peeled shrimp (16/20)
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1/2 cup
olive oil
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3 tablespoons
dried thyme/oregano/margoram
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1 tablespoon
lemon zest
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1 teaspoon
grated garlic
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1 teaspoon
fresh ground pepper
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1 splash
fresh lemon juice
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1 tablespoon
fresh chopped dill
- tzatziki
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1/2 cup
sour cream
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1/4 cup
chopped fresh dill
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1 teaspoon
grated garlic
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1 tablespoon
lemon juice
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salt and pepper to taste
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1 tablespoon
olive oil
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1/3
English cucumber, peeled
Directions
- grilled shrimp
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put the shrimp in a towel lined sieve or colander to dry as much as possible.
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in a bowl combine the olive oil, garlic, lemon zest, dried herbs, black pepper and add shrimp
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Cover and put in fridge to marinate for several hours.
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To grill (or broil if it's too miserable outside): have a medium/hot flame going. Skewer shrimp and grill for about 6 minutes each side so they are firm with a touch of char but not too dry.
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when cool enough to handle, take off skewers and put into a serving vessel, sprinkle with chopped dill and squirt with fresh lemon. Serve with tzatziki on the side.
- tzatziki
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grate the cucumber into a sieve over a bowl and drain as much liquid as possible. Feel free to press liquid out if impatient
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in a bowl combine sour cream, garlic, lemon juice, olive oil salt and pepper to taste, drained cucumber and fresh dill. can be made ahead of time
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serve with grilled shrimp on the side
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