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    You are in: Home / Greek / Grilled Shrimp With Cool Cucumber Salad Recipe
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    Grilled Shrimp With Cool Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    dicentra's Note:

    This is from Everyday with RR. I haven’t tried it yet, but I am typing it up for ZWT II. 4 servings. 25 minutes

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat a grill or grill pan to medium-high. In a fine mesh strainer, toss the cucumbers with 1 teaspoon of the salt and drain over a bowl for 15 minutes. In a small bowl, dissolve the sugar in the vinegar.
    2. 2
      In a medium bowl, combine the remaining ½ teaspoon of salt, the lemon zest, 1 teaspoon of the dill, the Tabasco sauce and the olive oil. Toss the shrimp in the seasoned oil and set aside.
    3. 3
      Squeeze the drained cucumbers to release extra water, then place in a dry bowl and toss with the sweetened vinegar. Mix in the yogurt and the remaining dill and refrigerate.
    4. 4
      Grill the shrimp until cooked through, about 3 minutes on each side. Serve the shrimp warm or at room temperature with the cold cucumber salad.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Shrimp With Cool Cucumber Salad

    Serving Size: 1 (612 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.4
     
    Calories from Fat 165
    42%
    Total Fat 18.3 g
    28%
    Saturated Fat 3.5 g
    17%
    Cholesterol 265.1 mg
    88%
    Sodium 1156.6 mg
    48%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 1.9 g
    7%
    Sugars 8.9 g
    35%
    Protein 38.7 g
    77%

    The following items or measurements are not included:

    lemons, zest of

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