Black Pepper Shrimp with Cucumber-Tomato Salad

For Salad

2 cups cucumber, thinly sliced

2 cups cherry tomatoes, halved

½ cup sweet onion, sliced

½ cup mint leaves, torn

½ lime juice

2 TSP olive oil

sugar to taste

salt to taste

For Shrimp

24 shrimp, extra large

2 TBS black peppercorns

2 TBS coriander seeds

3 TBS olive oil

½ cup whole milk yogurt

½ lime juice

salt to taste

1. Grind peppercorn and coriander, combine with oil, marinate shrimp (20 min. to 24 hr.)
2. Stir together yogurt, 1 TBS oil, lime juice, and salt; set aside
3. Toss cucumber, tomato, onion, and mint with lime, oil, sugar and salt; set aside
4. Salt shrimp; grill (or cast iron pan) shrimp, medium-high heat, 2-3 min./side
5. Season shrimp with lime juice, serve with yogurt sauce and cucumber-tomato salad