Step 1

If using raw shrimp, peel and devein them. For pre-cooked shrimp, you can skip the cooking step.To thaw frozen shrimp, place them in a bowl of cold water for about 10 minutes, then drain and pat dry. Heat a pan over medium-high heat, add olive oil, and cook the shrimp for about 30 seconds per side until pink. Remove immediately to prevent overcooking. Let cool, then chop into bite-sized pieces.

Step 2

Thinly slice the cucumbers and red onion, and chop the fresh dill.

Step 3

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.

Step 4

In a large salad bowl, combine the shrimp, cucumbers, red onion, and dill. Pour the dressing over the top and toss gently to coat.

Step 5

For the best flavor, cover and chill for an hour before serving. Stir just before serving. This salad is best fresh but can be stored in the fridge for later.