1poundLarge Shrimp(10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil(about 1 – 2 Tablespoons)
Freshly Ground Black Pepper
1mediumHothouse Cucumber– peeled, and grated, using the side with large holes, on a box grater
1 ¼tspKosher Salt, divided
1Cupsplain Greek Yogurt
2tspLemon Juice(can substitute white wine vinegar)
1heaping TBSfresh Dill– chopped
1/8tspBlack Pepper, or more to taste
2tspExtra Virgin Olive Oil, for drizzling over tzatziki, optional
Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid.
In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight.
For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 tablespoon). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly.
Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp.
Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch.
To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp.
Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.
*To thaw shrimp, if they are frozen, place a colander in the sink, add the shrimp and run COLD water over them for about 10 minutes, or until defrosted, tossing occasionally. *Tzatziki sauce tastes the best if you allow the flavors to marry, ideally overnight. It will keep, stored in an airtight container in the refrigerator for up to five days. *If using smaller shrimp (higher count per pound), simply decrease the cooking time.