Grilled Jumbo Prawns with cucumber mint salad and yogurt dressing
1 yellow bell pepper
1 red bell pepper
½ red onion sliced very thin
1 large English cucumber, skin on
4 large fresh tomatoes, diced
1 yellow tomato diced
1 bunch scallions, chopped
2 Tablespoons minced flat leaf parsley
2 Tablespoons fresh cilantro, minced plus 1 teaspoon
3 cloves garlic smashed
6 Tablespoons extra virgin olive oil
Juice of 2 lemons
Kosher salt
Fresh ground white pepper
8 jumbo shrimp, cleaned and deveined, tail on
Olive oil
3 Tablespoons plain Greek yogurt
1 teaspoon fresh lime juice or lemon juice
Salt and pepper as needed
Heat grill to medium high. Brush shrimp with olive oil
Grill shrimp on double skewer to prevent curling. About 2-3 minutes per side until pink.
Thinly slice bell peppers, removing core and seeds. Chop cucumber. Add tomatoes and cucumbers to thinly sliced peppers. Gently toss in scallions and fresh herbs.
In a separate bowl, mix the garlic with the lemon juice until well blended. Season with salt and pepper to taste.
Pour the dressing over the salad and toss lightly.
Place a serving in the center of the plate. Lay grilled shrimp on top
Mix the yogurt and lemon juice with one teaspoon cilantro. Top center of shrimp with a dollop of yogurt dressing.
Happy Mother’s Day—here’s to the flavors of May!
– Judi Gallagher