Serves 12 as an Appetizer
Each person gets 3 shrimp and a small portion of sauce
Wine Pairing: Assyrtiko
3/4 cup nonfat plain Greek yogurt
1/4 cup extra-large capers, drained well and finely chopped
5 Kalamata olives, pitted and chopped fine
tbsp fresh shallot, finely minced
2 tbsp fresh lemon juice
S and P to taste
24 large prawns, about 1 1/2 pound, peeled, deveined, tail left on
Olive oil, for grilling
Prepare as follows:
Preheat a your grill out side or a stove top grill pan to high heat. In a small bowl, stir together the yogurt, capers, olives, shallots, lemon juice and season with salt and pepper, to taste. Let stand to allow flavors to blend. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.
To serve, put dollop of sauce on a plate; stand the shrimp upright with their tails touching around the yogurt. Great little app served with a tasting of Assyrtiko, a great little greek wine to go with these greek flavors. If you cannot find it a nice Sauvignon Blanc, not to flowery, will due just fine.