Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce

Ingredients

• 6 servings canola oil 
• 2 teaspoons dijon mustard 
• 2 tablespoons optional: dill fresh chopped
• 2 cloves garlic finely chopped
• 1 cup greek yogurt 
• 1  juice of lemon juiced
• 0.3 cup kalamata olives pitted
• 0.3 cup mayonnaise 
• 1 tablespoon freshly picked oregano leaves 
• 1 teaspoon paprika 
• 6 servings salt and pepper black freshly ground
• 1 pound shrimp shelled deveined (21 to 24 count)
• 3 tablespoons citrus champagne vinegar 
• 1 teaspoon whole-grain mustard 
• 6 inch wooden skewers for 30 minutes
• 6 inch wooden skewers for 30 minutes

Equipment

• food processor
• bowl
• whisk
• grill
• skewers

Directions

1. Watch how to make this recipe.
2. Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp.
3. 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.
4. Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
5. Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
6. Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste.
7. Serve the shrimp with sauce on the side.