NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp, peeled & deveined

1 medium Cucumber

5 Cherry Tomatoes

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

• 1

  Rinse the shrimp and pat dry. Season lightly with salt, pepper, and a squeeze of lemon juice.

• 2

  Bring a small pot of water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink and are just cooked through. Drain and set aside to cool slightly.

• 3

  While the shrimp cooks, wash the cucumber and slice it in half lengthwise. Using a spoon, gently scoop out some of the seeds from the center to create a boat-like interior.

• 4

  In a small bowl, combine the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and olive oil. Stir well and season with a pinch of salt and pepper.

• 5

  Dice the cherry tomatoes and gently fold them into the yogurt mixture.

• 6

  Chop the cooled shrimp into bite-sized pieces. Carefully mix the shrimp into the citrus-herb yogurt blend.

• 7

  Spoon the shrimp and yogurt mixture evenly into the hollowed cucumber halves.

• 8

  Garnish with a sprinkle of fresh dill or an extra drizzle of lemon juice if desired, and serve immediately.