Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce

 

INGREDIENTs

  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil

  • 2 tsp. smoked paprika

  • 1 1/2 tsp. dried oregano

  • 1 tsp. garlic powder

  • 1 tsp. dried fennel seeds

  • 1 tsp. dried cumin seeds

  • 3/4 tsp. salt

  • Zest of 1 lemon (reserve juice for Lemon-Dill Sauce)

  • 1 lb. raw peeled and deveined shrimp

  • 1 medium zucchini, sliced into 1/2-inch thick coins, and then sliced in half to create half moons

  • 1 small red onion, peeled and cut into 1-inch chunks

Lemon-Dill Sauce

  • 1/4 cup plain whole-milk Greek yogurt (sub sour cream)

  • 2 Tbsp. mayonnaise

  • 1 1/2 Tbsp. fresh lemon juice

  • 1 Tbsp. finely chopped fresh dill

  • 2 tsp. finely chopped chives

  • 1/2 tsp. garlic powder

  • 1/4 tsp. each salt and black pepper

 
 

DIRECTIONs

Instructions

  1. In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.

  2. Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.

  3. Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet

    Grilling Instructions

    • Heat the grill to medium-high heat. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.

 

Courtesy of dishingouthealth.com