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1
In a medium bowl or measuring cup, whisk together the olive oil, vinegar, basil, oregano, garlic powder, onion powder, Dijon mustard, and 1 teaspoon each of salt and pepper.
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2
Set aside.
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3
Add your shrimp to a bowl.
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4
Add half of the dressing/marinade mixture that you just made.
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5
Add about half of the minced garlic and toss to coat the shrimp completely.
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6
Cover with plastic wrap and refrigerate until youre ready to cook.
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7
In a medium bowl, mix together the Greek yogurt, remaining garlic, grated cucumber, lemon juice and remaining teaspoon of each salt and pepper.
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8
Cover with plastic wrap and refrigerate until serving.
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9
Just before youre ready to eat, combine the cubed tomatoes, cucumber cubes, red onion and feta cheese in a large bowl.
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10
Add enough of the remaining dressing to fully coat everything, and toss to combine.
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11
Season with salt and pepper to taste, only if needed.
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12
Set aside while you cook the shrimp.
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13
Heat a large saute pan over medium high heat.
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14
When hot, add the shrimp along with all of the marinade thats left in the shrimp bowl.
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15
Saute until the shrimp are hot and cooked through, about 3-4 minutes.
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16
Remove from heat.
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17
Grab a pita and tear open a hole so you can stuff the pocket.
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18
Add some lettuce, tomato and red onion, and top with about 5-6 shrimp.
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19
Top with some of the tzatziki sauce.
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20
Repeat with the remaining pitas.
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21
Serve the pita with a big scoop of Greek salad on the side.
