Servings: 4 servings, or 2 cups
What you need:
3/4 pound (or 20 each) - peeled shrimp,cut into thirds (fresh or frozen)
1/4 cup - extra virgin olive oil
1 tsp. - kosher salt
1 cup - cucumber, seeds removed and diced small
1 Tbsp. - chopped dill
1 Tbsp. - fresh-squeezed lemon juice
1/4 tsp. - lemon zest
1/4 tsp. - ground caraway (or substitute ground celery salt)
4 slices - slices rye bread (or bread of your choice)
1 - garlic clove cut in half
In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3.
Let shrimp cool completely, fold in all ingredients from Step 2.
Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp.
Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half.
Set aside and serve with shrimp tzatziki.
Recipe courtesy of Chef Alon Shaya of Shaya Restaurant