Cucumber Rounds with Shrimp, Tzatziki and Roasted Bell Peppers

 1/4 cup whole milk plain Greek yogurt

2 tablespoons finely chopped peeled cucumber

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 teaspoon fresh dill weed, chopped

1 teaspoon fresh lemon juice

1 tablespoon extra virgin olive oil

24 uncooked medium sized shrimp (31-40 count), peeled and deveined

2 medium cucumbers, cut into 1/4 inch slices

1/4 cup roasted red bell peppers, finely diced

Dill fronds for garnishing


In a small bowl, combine the yogurt, cucumber, salt, garlic powder, dill and lemon juice. Place in the refrigerator.

In a nonstick skillet, heat extra virgin olive oil over medium heat. Cook shrimp in 2 batches for 2-3 minutes per side.  Allow shrimp to slightly cool.

Spoon 1/2 teaspoon of the tzatziki on to a cucumber slice and top with a shrimp.  Sprinkle roasted red bell peppers over the shrimp and garnish with a dill frond. Serve immediately.  




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