Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
Two of the Kid’s favorite things: cucumbers and yogurt. Since he also a fan of shrimp, when I mentioned this as a possibility for Food Buzz 24, 24, 24, his eyes lit right up. Also it was really easy for a little sous chef to help out with.
1 pint Greek yogurt
1 sliced hothouse cucumber
2 tablespoons chopped fresh dill
1 clove garlic, minced
2 tablespoons fresh lemon juice
Salt and pepper
1 pound uncooked large shrimp, peeled, deveined, tails left intact
If you are using wood skewers as I like to do, make sure you soak them in water NOW. That will keep them from burning on the grill.
In a small bowl, mix yogurt, cucumber, dill, garlic, and lemon juice. Season with salt and pepper to taste. Set aside in the fridge.
Prep your grill by brushing it with oil. Take your skewers and skewer the shrimp on, brush with a little olive oil and season with salt and pepper.
Grill on both sides until pink, about 3 minutes per side. Serve with tzatziki sauce.