1 large English/seedless cucumber
2 roma tomatoes, seeded and diced
3 tablespoons minced mint
2 tablespoons minced parsley
⅓ cup diced red onion
⅓ cup pitted and halved kalamata olives
½ teaspoon sumac or paprika
8 large or 12 small shrimp, defrosted, peeled, deveined
2 teaspoons extra virgin olive oil
½ teaspoon garlic powder (or to taste)
salt and pepper
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1 small garlic clove, minced
2 tablespoons water, to thin
salt & pepper, to taste
1. Place all of the ingredients (last 6) for the dressing into a food processor and pulse until creamy. Taste and adjust to your preference, if needed. Set aside.
2. Slice the cucumber halfway lengthwise and then spiralizer it. Pat the noodles dry with paper towels and then place in a large mixing bowl, along with the tomato, mint, parsley and onion. Set aside.
3. Place a medium skillet over medium-high heat and add in the oil. Once oil heats, add in the shrimp and season with salt, pepper and garlic powder. Cook for 2 minutes, flip over and cook another 2 minutes or until shrimp are opaque and cooked through.
4. Transfer the cucumber mixture to a plate, top with dressing and then shrimp. Sprinkle over with sumac (or paprika) and enjoy.