Ingredients
1/4 cup reduced-fat plain yogurt2 tablespoons finely chopped peeled cucumber1/8 teaspoon garlic salt1/8 teaspoon dill weed6 bacon strips24 uncooked shrimp (31-40 per pound), peeled and deveined1 to 2 tablespoons canola oil2 medium cucumbers, cut into 1/4-in. slices
Preparation
In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside.
Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks.
In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp.
Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.
