Ingredients:

  • 1 lb Large Shrimp (31-40 count), peeled and deveined
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Extra virgin olive oil
  • 2 Large English Cucumbers, sliced into half-moons
  • 1/2 Red onion, paper-thinly sliced
  • 1/4 cup Fresh dill, roughly chopped
  • 1/2 cup Plain Greek yogurt (full fat)
  • 2 tbsp Avocado oil mayonnaise
  • 1 tbsp Fresh lemon juice
  • 1 clove Garlic, grated into a paste
  • 1 tsp Dijon mustard

Instructions:

  1. Pat shrimp dry and season with salt and pepper. Heat olive oil in a skillet over high heat and sear shrimp for 90 seconds per side until opaque and slightly charred.
  2. Slice the cucumbers into half moons and toss with a 1/2 tsp of the sea salt in a colander. Let them sit for 10 minutes to drain excess moisture, then pat dry with paper towels.
  3. In a large mixing bowl, whisk together Greek yogurt, avocado oil mayo, lemon juice, grated garlic, and Dijon mustard until smooth.
  4. Add the drained cucumbers, cooled shrimp, sliced red onion, and chopped dill to the dressing. Fold gently until evenly coated and serve immediately.