- 15 minutes
- 10 minutes
- In a bowl, combine Old Bay, salt and pepper. Toss the shrimp to coat in seasoning.
- Thread the shrimp on wooden or metal skewers. Note: If using wooden skewers, it's best to soak them in water for 20 minutes before putting the shrimp on. This will keep the wood from burning.
- Place shrimp on the grill or in a pan with a little olive oil and grill over medium to high heat, just until the shrimp are nicely charred and pink all over - about 5 minutes per side. After they are cooked through, remove from the heat. Brush them with the melted butter and squeeze a lemon wedge over each skewer.
- In a clean bowl, mix yogurt, lemon juice, dill, garlic, olive oil and cucumber until fully combined. Serve with the shrimp for dipping and a side of pita wedges.