Shrimp Gyros

Now that my parents live nearby, I head down there at least once a week for some time in their pool and for a visit to the seafood market. I was craving Greek food after we returned home from Paris and I figured shrimp would work well in gyros.  It did!  The shrimp were fresh caught and just needed lemon juice, vinegar and oregano to flavor them for the gyros.  I dragged my bread machine to my parents to make the pita bread, because I have become too lazy to make any type of yeast product without it.  Shrimp gyros are a perfect summertime meal.

Shrimp Gyros

2 tablespoons olive oil, divided
Juice of two small or one large lemon
1 teaspoon red wine vinegar
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound shrimp, peeled and deveined

Pita bread
Tzatiki sauce(recipe follows)
1 tomato, chopped
1 cucumber, chopped

In a medium bowl, whisk together one tablespoon of olive oil, lemon juice, vinegar, oregano, salt and pepper. Toss the shrimp in the marinade and set aside for 5 to 10 minutes. In a large sauté pan, heat the remaining olive oil over medium high heat. Sauté the shrimp for 5 to 6 minutes, until pink and cooked through. Serve the shrimp on pita bread topped with tzatiki sauce, tomatoes and cucumbers.

Tzatiki Sauce

1 English hothouse cucumber, peeled and chopped into chunks
2 large garlic cloves
1 teaspoon kosher salt
24 ounce container plain Greek yogurt

Meanwhile, add the cucumber to the bowl of a food processor and pulse 5 to 8 times until it reaches a coarse grated consistency. Drain liquid from the cucumber. Mince garlic with salt until it forms a smooth paste. Stir the cucumber and garlic into the yogurt.

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