- 1 cup nonfat yogurt
- 1/4 cup peeled, seeded and diced cucumber
- 1/4 cup thinly sliced green onions
- 1/4 cup mint leaves, minced
- 2 tsp lemon zest
- 2 tsp olive oil
- 2 tsp sesame oil
- 2 tsp minced fresh ginger
- 1 tsp minced garlic
- 24 large shrimp, peeled and deveined
- 1/4 cup Thai red chile paste (at Asian grocery stores)
- Juice of 2 lemons
- 2 tbsp snipped fresh chives
- In a bowl, combine all raita ingredients and set aside.
- Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.