This easy summer appetizer is great for company.  I’ve served variations of the yogurt sauce all summer; it’s great with grilled salmon and as a dip for veggies.

For this recipe you’ll need:

• 1 pound raw shrimp, any size you like
• 3 tablespoons olive oil
• 6 cloves garlic
• 1/2 cup fresh basil leaves
• 1 lemon
• 1/2 cup plain yogurt, I prefer Greek yogurt
• salt and pepper

Peel and devein the shrimp, leaving tails on.  Crush the garlic cloves but leave them whole.  Remove the lemon peel in long strips with a vegetable peeler and juice the lemon.  Finely chop the basil.

Combine the oil, 4 cloves of garlic, half of the lemon peel and all but 1 tablespoon of the basil.  Add a generous pinch of salt and pepper.  Toss the shrimp in the oil mixture and let sit, covered in the refrigerator for 30 to 60 minutes.

In a separate bowl, combine the yogurt, 2 cloves of garlic, the remaining lemon peel, 2 tablespoons of lemon juice, 1 tablespoon chopped basil, a pinch of salt and 1/4 teaspoon pepper.  Let sit, covered in the refrigerator, for at least 30 minutes.

Grill the shrimp over low heat until they turn firm.  The time will vary depending on the size of your shrimp.  Large shrimp take 4-5 minutes per side.  If your shrimp are on the small side,  use skewers or a grill basket.

While the shrimp are grilling, remove the large pieces of garlic and lemon peel from the yogurt dip.  If the dip is too tart add a little honey (just a little, the dip should not be sweet).

Serve the shrimp with the dipping sauce.

Enjoy!