Grilled Shrimp Flatbread

'Adapted from a Health.com'

Ingredients:

500g large shrimp, peeled and cleaned

 6 tablespoons fresh lemon juice

2 teaspoons olive oil

3 tablespoons chopped fresh dill

1 tablespoon chopped fresh oregano

3/4 cup low-fat Greek yogurt

2 garlic cloves, minced

2 cucumbers

Black pepper, to taste

500g tomatoes

1 small red onion, cut into 1cm thick rings

4 whole-grain flatbreads

1 small pack mixed leaves

Method:

Preheat grill

Rinse shrimp and dry

Stir together 2 tablespoons lemon juice, 1 teaspoon oil and 1 tablespoon each dill and oregano in a medium bowl

Add the shrimp and marinate, for 10 minutes mixing occasionally

Stir together 1/4 cup yogurt, half the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl

With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the core

Toss cucumber ribbons with yogurt mixture and pepper, to taste.

For a riata sauce combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl

Grill shrimp with tomatoes and onion in a lightly oiled gridle pan, until shrimp are bright pink and cooked through, tomatoes are softened, and onion is tender

Transfer to a plate, cover and keep warm

Grill flatbread until golden brown and slightly crisp

Serving with cucumber salad, shrimp, onions, tomatoes and mixed leaves and the raita sauce.