25 large shrimp, shelled and cleaned
¼ cup Earth and Vine Provisions Lemon Dill Mustard
7 oz. Greek Yogurt
½ teaspoon sea salt
Olive oil for brushing on shrimp
Salt and pepper
Fresh dill for garnish
5 wooden skewers
Presoak skewers in water to keep from burning on the grill.
Thread shrimp onto the skewers and brush with olive oil and salt and pepper to taste.
Preheat grill and grill shrimp just until done and pink, about 2 minutes per side.
In a small bowl, mix together yogurt, Lemon Dill Mustard and sea salt.
Serve as a first course or as an appetizer.