It’s summertime so you know what that means: time to bring out the grill. Although, it was a bit brisk this morning in Atlanta. I figured, why not use the frozen shrimp in my fridge and the lemons on my counter for a light and easy dinner.

The fun part of this whole dish is the lemon oregano yogurt dip. It’s healthy…but, also super addictive. It goes great with the shrimp in this dish BUT, you could dip tons of other good things in it too – veggies, chicken, toasted bread, etc.

Happy Cooking!


1 pound of jumbo shrimp, peeled and deveined

The juice and zest of a lemon

1/2 teaspoon of Kosher salt

1/2 teaspoon of black pepper

3/4 teaspoon of dried oregano

1 pinch of red pepper flakes

1/4 teaspoon of garlic powder

2 minced garlic cloves (or grated like in the video)

2 tablespoons of olive oil

1..In a large bowl, combine all the ingredients and let the shrimp marinate for at least an hour.

2. Then, using a scorching hot grill pan (or outside grill), grill the shrimp just until they’re done and enjoy with the lemon oregano yogurt dip (listed below)

For the lemon yogurt dip, I just combine 2 tablespoons of sour cream with 2 tablespoons of Greek yogurt in a bowl. Then, I season it with a good pinch of salt and pepper, the juice and zest of a lemon, minced (or grated) garlic, and some chopped cilantro & scallion. Simple!