Dr. Nandi’s Shrimp Souvlaki
Use organic ingredients whenever possible.
1 lb large deveined shrimp
6 Tbsp fresh lemon juice, divided
3 Tbsp chopped fresh dill, divided
2 tsp olive oil divided
1 Tbsp chopped fresh oregano
3/4 cup low fat Greek yogurt , divided
2 garlic cloves, minced and diced
Black pepper to taste
1 pint cherry tomatoes
1 small red onion
4 whole grain flatbreads
Rinse shrimp, and pat dry. Stir together 2 Tbsp lemon juice, 1 tsp oil, and 1 Tbsp each dill and oregano in a medium bowl.
Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
Stir together 1/4 cup yogurt, half of garlic, 2 Tbsp lemon juice, and 1 Tbsp dill in a serving bowl.
With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.
Combine the remaining 1/2 cup yogurt with remaining 2 Tbsp lemon juice, remaining 1 Tbsp dill, and remaining garlic in a small serving bowl for raita sauce.
Season with pepper, to taste.
Toss tomatoes and onion with remaining 1 tsp olive oil in a bowl.
Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender.
Transfer to a plate; cover and keep warm.
Grill flatbread until golden brown and slightly crisp.
Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce.