Shrimp Salad with Greek Cucumber Sauce

It's 100 degrees outside and we are experiencing humidity levels that create what we here in the South call "the air that you can wear" so my oven is on hiatus until further notice.  But that doesn't mean we aren't going to eat well.

Scouring the net for something I don't have to cook, I ran across this treat at Bariatric Eating.  I've stolen..  uhhhh..  modified recipes from there before.  The site has good information, great products and, of course, some delicious recipes

This is basically a dish of tzatziki with shrimp. No quantities are specified, so mix and taste as you go. It's good practice for learning how flavors add layers to your recipes.

Good Greek yogurt
Salt
Pepper
Lemon juice
Diced cucumber
Diced radish
Fresh dill
Salad shrimp, the little ones that you buy cooked and cleaned - about 4 ounces per serving


Whisk together the yogurt, salt, pepper, lemon juice and a teaspoon of chopped dill.
Layer the yogurt in a glass or small dish with cucumber, radish, and shrimp like a parfait, or toss all ingredients and serve combined. Serve immediately or cover and chill.

Cook's Notes: 

• Good Greek Yogurt means "use what you have in the fridge"
• I always seem to have a bag of salad shrimp in my freezer. They make days like this one bearable. But if you want to drop some regular frozen shrimp into some boiling water you can chop them into bite sized morsels that work just as well.
• Got a vegetarian thing going? Skip the shrimp and add a chopped ripe summer tomato (or a drained can of diced tomatoes) instead!