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Recipe Summary test

prep:
25 mins
cook:
14 mins
total:
39 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan to medium-high. In a fine-mesh strainer, toss the cucumbers with 1 teaspoon of the salt and drain over a bowl for 15 minutes. In a small bowl, dissolve the sugar in the vinegar.

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  • In a medium bowl, combine the remaining 1/2 teaspoon of salt, the lemon zest, 1 teaspoon of the dill, the Tabasco sauce and the olive oil. Toss the shrimp in the seasoned oil and set aside.

  • Squeeze the drained cucumbers to release extra water, then place in a dry bowl and toss with the sweetened vinegar. Mix in the yogurt and the remaining 1/4 cup of dill and refrigerate.

  • Grill the shrimp until cooked through, about 3 minutes on each side. Serve the shrimp warm or at room temperature with the cold cucumber salad.

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