Is there anything better than grilling as the sun goes down, drink in hand, equipped with a recipe that takes minutes to pull together? With a bit of prep the night before, you can have these succulent shrimp on the table in no time. Redwood Hill Farm goat milk yogurt lends a creamy note to the bright flavors of lemon and garlic, resulting in a subtle, perfectly balanced dish. Serve with an heirloom tomato salad, and a fresh baguette.

TIME: Preparation: 5 mins · Cooking: 5 mins · Total: 15 mins


  • 15-20 shrimp, peeled and deveined with tail shells intact
  • 2 cups Redwood Hill Farm plain goat milk yogurt
  • ½ large onion
  • ½ cup olive oil
  • Salt & freshly ground pepper to taste
  • 1 clove of garlic, roughly chopped
  • 2 lemons, juiced


  1. Combine yogurt, onion, olive oil, salt, pepper, garlic, and lemon juice in blender or food processor. Process until smooth. Place shrimp and yogurt marinade in a large freezer bag or covered container and marinate in the refrigerator for at least 3 hours or overnight.
  2. Heat your grill to medium-high. Brush grill grates with oil. Scrape excess marinade off shrimp and thread them onto skewers. Grill shrimp for about 2-3 minutes a side.
Tip: Serve with chipotle yogurt spread.