3/4 pound (or 20) shrimp; peeled, cut into thirds (fresh or frozen)
1/4 cup extra virgin olive oil
1 teaspoon Kosher salt
1 cup cucumber; seeds removed and diced small
1 tablespoon dill; chopped
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon ground caraway (or celery salt)
2 tablespoons Blue Plate® Light Mayonnaise with Greek Yogurt
4 slices rye bread (or bread of your choice)
1 clove garlic; cut in half
In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread within Step 3.
Let shrimp cool completely, then fold in all ingredients from Step 2.
Set your oven on the broil setting. Brush each slice of bread with the remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough leftover from cooking the shrimp.
Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half.
Set aside and serve with shrimp tzatziki.