Shrimp, Grilled Skewers with Mustard Dill Vinaigrette

By Bellacucinam

Ingredients

• 1 pound (21 to 24 count) shrimp, shelled and deveined
• 6 -inch wooden skewers, soaked in water for 30 minutes
• Canola oil
• 1 teaspoon paprika
• Salt and freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon whole-grain mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh dill
• 1 cup Greek yogurt
• 2 cloves garlic, finely chopped
• 1 lemon juiced
• 1/4 cup pitted kalamata olives

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.

Whisk together the white wine vinegar, mustards, oil and dill in a medium bowl and season with salt and pepper, to taste.

Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.

Combine the yogurt, garlic, lemon juice and olives in a bowl and whisk until smooth and emulsified. Season with salt and pepper and fold in the olives. Serve the shrimp with sauce on the side.