Name: Shrimp and Cucumber Tzatziki Bites
Ingredients: 1 cup plain fat free Greek yogurt; 4 tsp fresh dill (or 1 teaspoon dried) ( minced (plus extra for garnish)); 4 tsp fresh mint leaves (minced); 4 tsp shallots (minced ); 1 tsp fresh lemon juice; 1 tsp finely grated lemon zest; ½ tsp kosher salt; 2 pinches cayenne pepper; 24 cooked shrimp medium (peeled, deveined, tails removed ); 1 English cucumber (sliced into twenty-four 1/8-in-thick slices)

I’ve done different versions of this recipe. I often serve it without the shrimp. Several times, I chopped and seasoned the shrimp with the same herbs (just don’t overdo it).

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Shrimp and Cucumber Tzatziki Bites

Ingredients

1 cup plain fat free Greek yogurt
4 tsp fresh dill (or 1 teaspoon dried) minced (plus extra for garnish)
4 tsp fresh mint leaves minced
4 tsp shallots minced
1 tsp fresh lemon juice
1 tsp finely grated lemon zest
½ tsp kosher salt
2 pinches cayenne pepper
24 cooked shrimp medium peeled, deveined, tails removed
1 English cucumber sliced into twenty-four 1/8-in-thick slices

Instructions

Place yogurt in a cheesecloth-lined strainer set over a bowl; refrigerate for three hours or up to overnight (to let liquid drain from yogurt).
In a medium bowl, combined strained yogurt, dill, mint, shallot, lemon juice, lemon zest, salt and cayenne.
When ready to serve, spoon 1-2 tsp yogurt mixture onto each cucumber slice; top with shrimp. Garnish with dill; serve. (I used most of two cucumbers, 1 tsp yogurt mix and ½ medium sized shrimp per bite – this doubled the number of bites.)