Step 1

In a medium bowl, add the yogurt

Step 2

Zest the Lime and add it to the yogurt.  Store the remaining zested lime in a sealed container in the fridge.

Step 3

Mince the 3 cloves garlic and store 2 for the shrimp in the fridge in a storage container until ready to use.  Add the third 1 minced clove to the yogurt.

Step 4

Also finely chop the scallion and add that plus salt and pepper to the yogurt.  Then mix the ingredients into the yogurt. Cover and store in the fridge.

Step 5

Using a grater on the medium grate size, grate the cucumber with the skin on.  I like to grate right over a paper towel or clean towel so that you can squeeze the water out of the cucumber and can strain it out.

Step 6

Wrap the cucumber up in the towel and squeeze all of the water out.  You can mix it with the yogurt mixture now if you are eating now, but if not, then I store the cucumber in a separate bowl lined with more towel to soak up any additional water.

Step 7

Preheat a large skillet.  To a large mixing bowl, add the 2 cloves of minced garlic, olive oil, salt, and pepper.

Step 8

Take the shrimp out and make sure they are all cleaned.  Add the shrimp to the Garlic mixture, the lightly mix to coat the shrimp completely.  Right before you are ready to sear the shrimp, squeeze half of the lime over the shrimp and mix it around.

Step 9

To a preheated skillet, add the shrimp and spread them out into a single layer.  Cook them for 3-5 minutes until the shrimp start to curl and turn pink around the edges.

Step 10

Then flip the shrimp over and cook the other side for another 3 minutes.  To finish, squeeze the remaining half of lime over the shrimp, give them a stir, then turn off the heat.

Step 11

Finish the Tzatziki sauce by mixing the shredded cucumber to the yogurt and mix to combine.  Serve with the shrimp and ENJOY!