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Tzatziki Shrimp Cucumber Rounds

TOTAL TIME: Prep: 25 min. Cook: 10 min./batch YIELD: 2 dozen.
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

Ingredients

  • 1/4 cup reduced-fat plain yogurt
  • 2 tablespoons finely chopped peeled cucumber
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon dill weed
  • 6 bacon strips
  • 24 uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 to 2 tablespoons canola oil
  • 2 medium cucumbers, cut into 1/4-in. slices

Directions

  • 1. In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside.
  • 2. Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks.
  • 3. In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp.
  • 4. Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.

Nutrition Facts

1 appetizer: 30 calories, 2g fat (0 saturated fat), 18mg cholesterol, 64mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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