- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
24 shrimp (U16 size), peeled and deveined
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
8 lettuce cups
Creamy Herb Sauce, recipe follows
1/2 cup fresh cilantro leaves
1/2 cup fresh dill leaves
Creamy Herb Sauce:
3/4 cup Greek yogurt
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup mayonnaise
1 teaspoon chili paste
1 clove garlic, finely minced
Juice of up to 2 lemons
Kosher salt and freshly cracked black pepper
Directions
Special equipment:
eight 12-inch metal skewers- Preheat a grill to medium high.
- Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
- Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
- Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
Creamy Herb Sauce:
- Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.
My Private Notes
Show:
The Kitchen
Episode:
Red, White and BBQ
Categories:
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