Shrimp Shish Kabobs with a Mediterranean Twist

Ingredients

• 1 pound Large Shrimp (21/16 count – thawed, peeled, and deveined)
• 5 TBS Olive Oil
• 1 whole Lemon (– 2 tsp zest and 1 1/2 TBS juice; DIVIDED)
• 1 3/4 tsp Greek Seasoning (- DIVIDED)
• 1/4 heaping tsp Garlic Powder
• To taste Kosher Salt and Ground Black Pepper
• 1/2 Cup EACH: Greek Yogurt and Mayonnaise
• 2 TBS Fresh Dill (– roughly chopped; plus more for serving)
• 1 TBS Honey

Instructions

1. 1

   Make Shrimp Kabob Marinade: To a large bowl, add the oil, 2 teaspoons lemon zest, 1 1/2 teaspoon Greek seasoning, garlic powder, pinch of salt, and scant ¼ teaspoon black pepper. Grab a whisk and vigorously stir the ingredients to combine.

2. 2

   Marinate Shrimp: Add the peeled and deveined shrimp to the bowl with the Mediterranean marinade and then use a spoon to toss the shrimp until they're well coated in the marinade. Cover the bowl and place in the fridge for at least 15 minutes or up to 1 hour.

3. 3

   Make Dipping Sauce: Optional - Make Dipping Sauce: To a medium bowl, add the mayonnaise, yogurt, dill, honey, 1 1/2 tablespoons lemon juice, 1/4 teaspoon greek seasonings, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.Grab a whisk and vigorously stir the ingredients until well combined. Cover the bowl and set aside in the fridge until ready to use. Before using, taste the sauce and adjust the flavors to suit your tastebuds.

4. 4

   Skewer the Shrimp: Remove the shrimp from the Greek marinade, setting the marinade aside. Then, thread the marinated shrimp onto 5 to 6 metal or wooden skewers, aiming for 4 to 5 shrimp per skewer. (Note: If you’re using wooden skewers, make sure to soak them in cool water 20-30 minutes before using to prevent them from burning up on the grill.)

5. 5

   Grill Shrimp Kabobs: Preheat a charcoal or electric grill to medium high heat and oil the grates. Brush some of the reserved marinade over one side of the shrimp and then place the shrimp skewers – brushed marinade side down – directly onto the greased grill grates. Immediately brush the top side with the reserved marinade and let the shrimp cook, turning once, for 4 to 6 minutes total or until cooked through and charred. Use tongs to remove the shrimp skewers from the grill and transfer them to a plate or pan.

6. 6

   Serve Shrimp Shish Kabobs with Dipping Sauce: Serve Shrimp Shish Kabobs with White Sauce: Serve the Mediterranean shrimp over rice or couscous and drizzle with some of the creamy sauce. Tuck a few slices of cucumber and tomatoes around the shrimp and scatter fresh dill over the top. Serve with lemon wedges and remaining sauce on the side. Enjoy immediately.