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shrimp wooden skewers canola oil paprika salt mayonnaise white wine vinegar mustard whole-grain mustard dill Greek yogurt olives freshly picked oregano lemon garlic
Viewed: 103 - Published at: 5 years agoIngredients
- 1 pound (21 to 24 count) shrimp, shelled and deveined
- 6 -inch wooden skewers, soaked in water for 30 minutes
- Canola oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 2 tablespoons chopped fresh dill
- 1 cup Greek yogurt
- 1/4 cup pitted kalamata olives
- 1 tablespoon freshly picked oregano leaves
- 1 lemon, juiced
- 2 cloves garlic, finely chopped
Method
- Heat a grill to high.
- Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat).
- Repeat with remaining shrimp.
- Brush with oil and season with paprika and salt and pepper, to taste.
- Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
- Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
- Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
- Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined.
- Season with salt and pepper, to taste.
- Serve the shrimp with sauce on the side.
