Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 1 cup water
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 large English cucumber, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh dill, chopped
  • 2 tbsp fresh chives, snipped
  • 1 tsp lemon zest

Instructions:

  1. Place the shrimp, water, salt, and lemon juice in a saucepan. Bring to a gentle simmer over medium heat. Cook for 2–3 minutes until the shrimp turn opaque and form a tight 'C' shape.
  2. Immediately remove the shrimp with a slotted spoon and plunge them into a bowl of ice water to stop the cooking process. Pat dry with paper towels.
  3. Dice the English cucumber into uniform small pieces. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes to release excess water.
  4. Mince the red onion and chop the fresh dill and chives.
  5. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, garlic powder, salt, and pepper until the mixture is smooth and velvety.
  6. Combine the chilled shrimp, drained cucumbers, red onion, and chopped herbs in a large mixing bowl. Fold in the dressing and lemon zest until evenly coated.