Grilled Shrimp "Souvlaki

Ingredients

• 4 servings pepper black to taste
• 0.5 pound cherry tomatoes 
• 1 pound cucumber 
• 3 tablespoons optional: dill fresh divided chopped
• 2  garlic clove divided minced
• 6 tablespoons juice of lemon fresh divided
• 0.8 cup greek yogurt low-fat divided
• 2 teaspoons olive oil divided for brushing grill
• 1 tablespoon oregano fresh chopped
• 1 small onion red
• 1 pound shrimp deveined peeled
• 4  frangelico 

Equipment

• bowl
• frying pan
• grill
• grill pan
• peeler

Directions

1. Preheat grill.
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.
3. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
4. Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.
5. Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.
6. Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender.
7. Transfer to a plate; cover and keep warm.
8. Grill flatbread until golden brown and slightly crisp.
9. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired.
10. Serve with raita sauce.