Grilled Shrimp With Cool Cucumber Salad

Ingredients

• 5 English cucumbers, thinly sliced
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon sugar
• 2 teaspoons white vinegar
• 1/2 lemon, zest of
• 1/4 cup fresh dill, chopped
• 1 teaspoon fresh dill, chopped
• 6 dashes Tabasco sauce
• 1/4 cup olive oil
• 1 1/2 lbs large shrimp, peeled and deveined
• 3/4 cup plain yogurt

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.