The RLE Group Newsletter
May 2014 Volume 14, Issue 5
ingredients
Preparation
1 pound large shrimp,
peeled and deveined
1. Preheat grill.
6 tablespoons fresh
lemon juice, divided
2 teaspoons olive oil,
divided, plus additional
for brushing grill
3 tablespoons chopped
fresh dill, divided
1 tablespoon chopped
fresh oregano
3/4 cup low-fat Greek
yogurt, divided
2 garlic cloves, minced
and divided
2 cucumbers (about 1 pound)
Black pepper, to taste
1 pint cherry tomatoes
(about 1/2 pound)
1 small red onion, cut
crosswise into 1/3-inchthick rings
4 whole-grain flatbreads
2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1
tablespoon each dill and oregano in a medium bowl.
Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
ˈ