Tzatziki Shrimp Cucumber Rounds Recipes

GRILLED GREEK SHRIMP WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, add the yogurt
• Zest the Lime and add it to the yogurt. Store the remaining zested lime in a sealed container in the fridge.
• Mince the 3 cloves garlic and store 2 for the shrimp in the fridge in a storage container until ready to use. Add the third 1 minced clove to the yogurt.
• Also finely chop the scallion and add that plus salt and pepper to the yogurt. Then mix the ingredients into the yogurt. Cover and store in the fridge.
• Using a grater on the medium grate size, grate the cucumber with the skin on. I like to grate right over a paper towel or clean towel so that you can squeeze the water out of the cucumber and can strain it out.
• Wrap the cucumber up in the towel and squeeze all of the water out. You can mix it with the yogurt mixture now if you are eating now, but if not, then I store the cucumber in a separate bowl lined with more towel to soak up any additional water.
• Preheat a large skillet. To a large mixing bowl, add the 2 cloves of minced garlic, olive oil, salt, and pepper.
• Take the shrimp out and make sure they are all cleaned. Add the shrimp to the Garlic mixture, the lightly mix to coat the shrimp completely. Right before you are ready to sear the shrimp, squeeze half of the lime over the shrimp and mix it around.
• To a preheated skillet, add the shrimp and spread them out into a single layer. Cook them for 3-5 minutes until the shrimp start to curl and turn pink around the edges.
• Then flip the shrimp over and cook the other side for another 3 minutes. To finish, squeeze the remaining half of lime over the shrimp, give them a stir, then turn off the heat.
• Finish the Tzatziki sauce by mixing the shredded cucumber to the yogurt and mix to combine. Serve with the shrimp and ENJOY!

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

SHRIMP AND CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the shrimp, mayonnaise, green onions, celery rib, dill pickle relish, and cayenne pepper.
• Spoon a small amount of the shrimp mixture onto the cucumber slices, dividing the mixture evenly.
• Garnish the top of each round with a small piece of dill.

TZATZIKI SHRIMP CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.