1 Cup nonfat yogurt
1/4 Cup cucumber, peeled, seeded and diced
1/4 Cup thinly sliced green onions
1/4 Cup mint leaves, minced
2 tsp lemon zest
2 tsp Olive Oil
2 tsp Roasted Sesame Oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and de-veined
3 Tbsp Thai Rub
Juice of 2 freshly-squeezed lemons
2 Tbsp snipped fresh chives
In a bowl, combine all raita ingredients. Stir briefly to combine and set aside.
Put peeled, de-veined shrimp in a bowl, add Thai Rub, and toss to coat.
Heat olive and sesame oils in a medium saute pan over high heat. Quickly sauté fresh minced ginger and garlic in the pan, about 45 seconds, using a spatula to stir continuously. Add seasoned shrimp to the garlic and ginger, tossing to cook shrimp evenly, about 3 minutes. Add fresh lemon juice and stir.
Serve raita alongside the shrimp; garnish with chives.