During the summer, folks have a tendency to lean toward lighter meals in the evening. In fact, they like to toss something relatively simple together. Summertime offers a myriad of local fresh produce and the opportunity to fire up the grill. A quick and easy meal will help you save the fuss of lengthy preparation and leave plenty of time to have fun in the sun. Here are a few quick and savory possibilities for summer dishes:
Grilled Shrimp Souvlaki
1lb of large shrimp, peeled & deveined
6 tbsp fresh lemon juice (divided)
2 tsp olive (divided)
3 tbsp fresh dill (divided)
1 tbsp fresh oregano
¾ cup Greek yogurt (divided)
2 minced garlic cloves (divided)
1 pint of cherry tomatoes
1 red onion
4 whole-wheat flatbreads
8 romaine lettuce leaves
1) Preheat grill pan
2) Rinse the shrimp well and make sure they are well cleaned. Then stir together 2 tbsp of lemon juice, 1 tsp of olive oil, and 1tbsp of dill and oregano into a bowl. Add the shrimp and toss them in the mixture. Let them marinate for about 10 minutes.
3) Mix ¼ cup of Greek yogurt with one minced clove of garlic, 2 tbsp of lemon juice and 1 tbsp of dill in another bowl. Then, with a vegetable peeler, cut the cucumbers into lengthwise ribbons and discard the largely seeded area. Add the ribbons into the yogurt mixture and pepper to taste.
4) Mix the remaining ½ cup of yogurt with 2 tbsp of lemon juice, 1 tbsp of dill and the other half of the minced garlic into another bowl for raita sauce. Add pepper to taste.
5) Combine cherry tomatoes and 1/3 inch rings of onions in remaining olive oil into a bowl. Grill the shrimp with tomatoes and onion in a lightly oiled cast iron skillet or grill pan. Cook for about 5 minutes or until shrimps are bright red, tomatoes are soft and onions are golden and tender.
6) Grill flatbread until slightly crisp. Then top flatbread evenly with cucumber salad, shrimp, onions, tomatoes and romaine. Add raita sauce if desired.