Grilled Lemon Shrimp with Greens Tzatziki
This recipe for tzatziki combines greens from DOLE® Italian Blend with a light cucumber relish. Mint, feta and sumac provide the perfect counter point to the charcoal-smoke flavor of the shrimp. With a bold citrus flavor, this dish is a wonderful taste of the Middle East.
Ingredients
- Shrimp Marinade (recipe below)
- 16 large shrimp, peeled and cleaned
- 4 cups diced cucumber
- 1/2 cup plain fat-free Greek yogurt
- 1/4 cup fat-free sour cream
- 1/4 cup chopped DOLE® Red Onion
- 1/4 cup chopped fresh mint, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 teaspoon minced garlic clove
- 1 teaspoon agave nectar
- 1/4 teaspoon each salt and pepper
- 1 pkg. (9 oz.) DOLE Italian Blend
- 3 tablespoons crumbled feta
Directions
- Toss shrimp in the marinade and set aside for 20 minutes. Thread shrimp on four skewers. Set aside. Discard marinade.
- Peel cucumbers and cut in half lengthwise and scoop out the seeds. Cut the cucumbers into a 1/4-inch dice and combine with yogurt, sour cream, red onion, 3 tablespoons mint, lemon juice, lemon peel, garlic, agave, salt and pepper. Gently toss with salad blend until coated. Divide the salad between 4 medium plates.
- Preheat the grill or a large non-stick skillet over high heat. Cook the shrimp for 7 minutes, until pink, turning once. Remove and immediately arrange on top of the Tzatziki salad. Sprinkle the top with feta and remaining mint leaves.
Shrimp-Marinade: Whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon grated lemon peel, 1 tablespoons sumac, 1 tablespoon cilantro, 2 teaspoons chopped garlic, 1 teaspoon chopped mint and 1/4 teaspoon salt.
Tips & tricks
Sumac is a classic Mediterranean spice. You may be familiar with its flavor without knowing its name. If you can’t find it in your local grocery store or market, simply swap it with grated lemon peel.