Yo Yo Yogurt

Yogurt has always been a staple for me.  While most of my classmates brought sandwiches for lunch in elementary school, my bag always held a yogurt.  (Except for my Harriet the Spy phase where I ate tomato sandwiches)

When Thatbrother and I were in charge of making dinner, we often used yogurt to coat our baked chicken.

Now yogurt makes it's appearance as breakfast, snacks, even desserts mixed with berries.  And while I don't eat much ice cream, I will never turn down a tart frozen yogurt.  Especially in the summer, I love it's cool tang.

So a mixture of some summer favorites - yogurt and shrimp, provides a cool, refreshing dinner.  For me, yogurt sauce is decidedly Greek, so I served this in a pita with cucumber, tomato, and feta.  Cucumber, which is also a cool summer treat, and tomato - because really, tomato doesn't get any better than right now,

 Shrimp with Yogurt Sauce

• 1/2 cup greek yogurt
• 1 garlic clove, minced
• 3/4 teaspoon dried oregano
• 1 teaspoon chopped fresh mint
• 2 teaspoons lemon juice
• 1/4 teaspoon pepper
• 1 1/2 pounds shrimp, peeled and deveined
• 2 tablespoons Greek seasoning
• 2 tablespoons olive oil 
• 1/2 cup crumbled feta cheese
• 1 large tomato, chopped 
• 1 cucumber, thinly sliced 

1. Whisk together the yogurt, garlic, oregano,mint, lemon juice, and pepper. Refrigerate until ready to use.
2. Combine greek seasoning and olive oil in a ziplock bag with shrimp. Refrigerate 30 minutes.
3. Heat grill or grill pan over medium heat.  Grill shrimp 5 minutes per side or until pink.
4.  Serve shrimp on pita with cheese, tomato, cucumber, and yogurt sauce.