Serves 4, generously, as an appetizer.
1 lb jumbo (16-20 size) shrimp, defrosted if frozen, peeled and deveined, tails left on
1-2 Tbsp mayonnaise, to taste
1/4 cup nonfat plain Greek yogurt
Zest and juice of 1 Meyer lemon (or regular lemon)
2 Tbsp chopped fresh dill weed
1 tsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Cook the shrimp in your favorite way: poach, roast, grill, or cook on the panini press. I like to poach mine for 2-3 minutes (not more!) in 2 inches of boiling water, until the shrimp are pink and curled. Drain, and rinse under cool water to stop the cooking. At this point, you can refrigerate the cooked shrimp until ready to serve.
Combine the remaining ingredients in a mixing bowl, and whisk together to incorporate. Transfer to a small serving bowl. You can cover and refrigerate this for several hours.
Serve the shrimp on a plate, surrounding the dipping sauce.