Recipe of the Month

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce

Shrimp Skewers Ingredients

¼ cup plus 1 Tbsp. extra-virgin olive oil

2 tsp. smoked paprika

1 ½ tsp. dried oregano

1 tsp. garlic powder

1 tsp. dried fennel seeds

1 tsp. dried cumin seeds

¾ tsp. salt

Zest of 1 lemon (reserve juice for Lemon-Dill Sauce)

1 lb. raw peeled and deveined shrimp

1 medium zucchini, sliced into ½-inch thick coins, and then sliced in half to create half moons

1 small red onion, peeled and cut into 1-inch chunks

Lemon-Dill Sauce

¼ cup plain whole-milk Greek yogurt (sub sour cream)

2 Tbsp. mayonnaise

1 ½ Tbsp. fresh lemon juice

1 Tbsp. finely chopped fresh dill

2 tsp. finely chopped chives

½ tsp. garlic powder

¼ tsp. each salt and black pepper

Directions

1. In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.

2. Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.

3. Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet.

4. Heat the grill to medium-high heat. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.