Mediterranean Shrimp Skewers with Lemon Dill Yogurt Sauce

By: Nathan Michael + Julia Flowers

Ingredients

Shrimp Skewers

  • 2 (10oz) packages of SRF Wild Shrimp Buy Now
  • 1/3 cup of olive oil
  • 1 lemon (zested)
  • 3 cloves of garlic (minced or grated)
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of dried oregano
  • 1 teaspoon of dried thyme
  • 1.5 teaspoons of kosher salt
  • 2 medium zucchini (sliced in half lengthwise and then cut into 1/2 inch half moons)
  • 1 large red onion (cut into 1 inch chunks)
  • 1 pint of cherry tomatoes
  • cooked basmati rice (for serving)

Lemon Dill Yogurt Sauce

  • 1 cup of full fat Greek yogurt
  • juice of 1 lemon
  • 1 clove of garlic (minced or grated)
  • 1 tablespoon of fresh dill (chopped)
  • 1/2 tablespoon of fresh chives (minced)
  • salt & pepper (to taste)

Shrimp Skewers

To make the marinade combine olive oil, lemon zest, garlic, smoked paprika, oregano, thyme and salt to a bowl with the shrimp and let rest in the fridge for 30 minutes.
While shrimp is marinating, prepare rice.
Meanwhile make lemon dill yogurt sauce.
Using 8 metal or pre soaked wooden skewers, thread the zucchini, onion, shrimp and cherry tomatoes alternating to the top of the skewers. Place on a rimmed baking sheet and brush any remaining marinade over the veggies.
Heat a grill or grill pan over medium high heat. Cook shrimp skewers for 3-4 minutes per side. Remove from heat and serve over rice with a serving of Greek yogurt sauce on the side.

Lemon Dill Yogurt Sauce

Combine Greek yogurt, lemon juice, garlic, dill, chives, salt & pepper until smooth. Place in the fridge until ready to use.