School starts back this workweek. I swear it feels earlier each year. It in truth has no affect on me other than the farcical come of traffic I have to drive through on my way base from the gymnasium. I drive right by the middle school and high school at the time everyone is arriving in the good morning .It seems like once school starts back up everyone forgets that it ’ s hush summer and they ’ ve already moved on to fall and the overhyped pumpkin spice. Sorry if you love the farce, but I barely find the whole “ pumpkin zest ” obsession objectionable. And I don ’ thymine know why it has to start being promoted everywhere when it ’ randomness still summer !
You won ’ deoxythymidine monophosphate be seeing any pumpkin recipes around here until at least erstwhile future calendar month. I can ’ t evening think about it when I ’ m still loving every hour of summer. So rather of baking with pumpkin, you can find me out at the grill making these Lemon Dill Grilled Shrimp with Yogurt Herb Sauce .
I ’ ll feed shrimp any way it ’ mho prepare, but I truly enjoy it grilled. It ’ s gratifying, juicy and has a nice smoky flavor from the grill. The biggest thing to remember when grilling prawn is that it literally merely takes about 3-4 minutes full to cook depending on the size .
A fortune of people overcook prawn and it ends up with a not sol pleasant rubbery texture. When done right, it ’ randomness tender and juicy and if you ’ re like me, you ’ ll probably lose count of how many you ’ ve corrode .
The shrimp in this recipe are quickly marinated ( 15 minutes soap ) in a combination of olive oil, lemon gusto and juice, garlic and fresh dill for utmost spirit. While the shrimp marinade it ’ s the perfect time to make the yogurt herb sauce .
greek yogurt, lemon nip and juice, garlic and fresh herb of your choice are all you need to make this bracing and flavorful dim sauce. I recommend using fresh dill, two-dimensional leaf parsley and either batch or coriander .
Once the runt are grilled you can serve them right away or they taste big cold if you need to make them ahead of time. They ’ re an easily weeknight dinner when served with a salad, barbecued vegetables or rice, or a party appetizer that will disappear within minutes of setting them on the board. enjoy !
More Shrimp Recipes
Skillet Shrimp Fajitas
Roasted Tomatoes and Shrimp with Zucchini Noodles
Lemon Roasted Shrimp and Asparagus with Herbed Couscous
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Lemon Dill Grilled Shrimp with Yogurt Herb Sauce
Prep Time
15 minutes
Cook Time
4 minutes
Additional Time
10 minutes
Total Time
29 minutes
Read more: How long to cook balut
Ingredients
Shrimp
- 1 pound peeled and deveined shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 tablespoon chopped fresh dill
- Kosher salt and fresh ground black pepper
Yogurt Herb Sauce
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh herbs, such as a combination of dill, flat leaf parsley, mint or cilantro
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon granulated garlic
- Kosher salt and fresh ground black pepper
Instructions
- In a large bowl combine all of the shrimp ingredients tossing to coat the shrimp. Let the shrimp marinate in the mixture for 10-15 minutes, but no longer than that.
- In a small bowl combine all of the ingredients for the yogurt herb sauce. Taste for seasoning, then cover and refrigerate until ready to serve.
- Preheat grill to medium-high heat and oil the grill grates. Thread the shrimp onto metal skewers then place them on the prepared grill. Grill for approximately 2 minutes per side depending on the size of your shrimp.
- Remove the shrimp from the skewers and serve with the yogurt herb sauce for dipping.
