1 pound Large Shrimp (10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil (about 1 – 2 T.)
Sea Salt
Freshly Ground Black Pepper
Tzatziki Sauce:
1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
1 ¼ tsp Kosher Salt, divided
1 Cups plain Greek Yogurt
3 Cloves of Garlic – minced
2 tsp Lemon Juice (can substitute white wine vinegar)
1 heaping T. fresh Dill – chopped
â…› tsp Black Pepper, or more to taste
2 tsp Extra Virgin Olive Oil, for drizzling over tzatziki, optional

Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid. In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight. For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 T.). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp. Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch. To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp.  Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.