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

Instructions

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. 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. 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. 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.