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Spot Prawns with Cucumber Salad and Tzatziki Sauce

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Tzatziki is one of the classic sauces in Greek cuisine, with as many versions as there are cooks who make it… the common element is yogurt, with cucumber, lemon, and dill used in most.

Note: This recipe goes easier if you make the Cucumber Salad and Tzatziki Sauce before prepping and cooking the prawns and vegetables.

Broiled or Grilled Prawns with Cucumber Salad and Tzatziki Sauce
Adapted from Health magazine, July 2009

Prep time 20 minutes
Cook time 15 minutes
Marinate time 10 minutes
Serves 4

1/2 pounds Wild Pacific Spot Prawns (2025), peeled and de-veined
6 tablespoons fresh lemon juice, divided
2 teaspoons organic extra virgin olive oil, divided, plus additional for brushing grill
3 tablespoons chopped fresh dill, divided
1 tablespoon chopped fresh oregano (or 1/2 tablespoon organic dried oregano)
1 tablespoon fresh mint (optional)
3/4 cup low-fat plain yogurt, divided (use Greek-style yogurt for a thicker sauce)
2 garlic cloves, minced and divided
2 cucumbers (about 1 pound)
Organic black pepper to taste
1/3 cup peeled, seeded, and shredded cucumber
1 pint cherry tomatoes (about 1/2 pound)
4 whole grain flatbreads
1 small red onion, cut crosswise into 1/3 inch-thick rings
8 small romaine or Bibb leaves (optional)

Cucumber salad instructions

  • Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. 
  • With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. 
  • Toss cucumber ribbons with yogurt mixture and pepper, to taste.

Tzatziki sauce instructions

  • Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, shredded cucumber, fresh mint (optional), and remaining garlic in a small serving bowl. 
  • Add pepper to taste. If desired, blend briefly in a food processor.

Prawn and vegetable instructions

  • Preheat grill (if using one). Or, heat a broiler about three minutes before shrimp are done marinating.
  • Rinse peeled/de-veined prawns and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
  • Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. 
  • Broil or grill prawns with tomatoes and onion on a lightly oiled broiler pan or grill grate, turning once, 5 minutes or until prawns are bright pink and just cooked through, tomatoes are softened, and onion is golden brown and tender. (Remove prawns from heat as soon as they are cooked.) Remove to a serving plate and cover.
  • Broil or grill flatbread until just slightly crispy, place on four plates, and (optional) top with romaine or Bibb lettuce. 
  • Top the breads with prawns, onions, and tomatoes. Serve with rice, cucumber salad, and Tzatziki sauce on the side.

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