Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce

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The sauces are EVERYTHING in this recipe! They work beautifully together - incredibly tasty. Even my ridiculously picky kids liked the yogurt sauce and we found that it was good on pretty much everything - steak, chicken, as a bread dipping sauce. I'm not sure why prior reviewers had trouble w/the recipe b/c I followed it to a T and had no problems. Delish!

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Great, just leave out the Yogurt sauce, adds nothing in my opinion.

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This recipe was soooo good !! The combo of the 2 sauces... just fantastik !! We even used it as a sauce over the pork. This recipe took some time but was well worth it !!

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As always Bobby, YOU ARE THE MAN!!1 This one I will do today as it is just a gorgeous day here in the Pocono Mountains. Chillin' and grillin' by my pool!

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I made this for 5 adults tonight. The shrimp was wonderful with the vinagrette, but none of us cared for the yogurt sauce. Followed the recipe to the letter, no changes.

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I didn't care for the shrimp with the mustard-dill dressing alone, I felt it was a little too acidic, but when you dip them into the black olive yogurt sauce the flavors just blended very nicely together, to me they did need each other. Also, I had to sub sour cream for the yogurt (darn grandkidswhich seemed to work, so will have to try it with the yogurt next time.

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Unfortunate viewers have to do the work FN editors should do for show directions versus written directions. In the list of ingredients for the mustard vinaigrette, Bobby started with "a tiny bit" of mayonnaise, appeared to be 1/2 cup or so which does not appear in the recipe here. Then he whisked in the remaining ingredients. For the Greek yogurt sauce, he also added in addition to written ingredients what appeared to be approximately 1 Tb fresh oregano. The olives went into the FP as well, whole, and were not folded into the sauce. No big deal with the olives; however, it did make a difference with the sauce to leave out the mayonnaise. Even with the omissions, a most delicious and easy dinner for us last night accompanied by the Greek salad from the episode (no pork. Caught the show again today to check out the sauce and olive situations. Glad I did.

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I added a touch of dried oregano to both the vinaigrette and the yogurt dip. As well i added about a half a tbsp to a tbsp of minced/pureed kalamata olives to the dip along with chopped kalamata olives. It came out wonderful and i will surely make it again.

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I guess I should make it before I rate it, but I have a container of plain yogurt that I must use today.
However, I am confused about the yogurt dressing recipe which instructs to add everything including the olives. Then it says fold in the olives.
So am I using the olives all at once or folding them in last?????
Fortunately, I have never followed a recipe to the letter, so I will figure this out for myself and since I value Bobby's expertise, I am sure it will turn out great.
My finally rating will be based on the outcome.
Love you Bobby!! Wish I could do a throw down with you for sweet potato pies or anything for that matter.