Greek Shrimp with Lemon Rice, Tzatziki, & Marinated Veggies

From Julia's Album

Tzatziki:
1 cup Greek yogurt
½ medium English cucumber
½ medium lemon juiced
2 tablespoons fresh dill chopped
1 tablespoon olive oil
1 clove garlic minced
½ teaspoon salt
½ teaspoon freshly ground black pepper

Marinated vegetables:
¼ cup olive oil
¼ cup fresh basil chopped
1 clove garlic minced
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup cherry tomatoes halved
½ medium cucumber thinly sliced
½ cup green olives sliced
½ cup canned roasted bell peppers sliced
2 green onions chopped

Shrimp:
2 lb large shrimp peeled and deveined, tails removed
3 tablespoons olive oil
1 1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
2 tablespoons freshly squeezed lemon juice

Rice:
1 tablespoon olive oil
1 cup long-grain white rice
½ teaspoon ground turmeric
2 cups chicken broth
¼ teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest

Make the Tzatziki:

Grate the cucumber using a coarse grater. Use a clean kitchen towel or a cheesecloth to squeeze out as much liquid as possible.
Transfer squeezed grated cucumber to a medium bowl. Add the remaining tzatziki ingredients and mix to combine. Cover and place in a fridge for at least 30 minutes to let the flavors meld.

Marinate the Veggies:

In a large bowl, mix together olive oil, chopped basil, minced garlic, lemon juice, salt, and pepper.
Add cherry tomatoes, cucumber, olives, roasted bell peppers, and green onions. Toss to coat and let marinate while you cook the shrimp and make the lemon rice.

Cook the Shrimp:

In a large bowl, mix together smoked paprika, garlic powder, Italian seasoning, chili powder, crushed red pepper flakes, and salt. Add shrimp and toss to combine.
Heat a large, high-sided skillet (I used a cast iron skillet) on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Sear shrimp 2-3 minutes per side until pink and slightly charred. Remove from the skillet and set aside and squeeze lemon over the shrimp.

Make the Lemon Rice:

Heat olive oil in the same skillet over medium heat. Add uncooked rice and ground turmeric. Toast for about 1-2 minutes until fragrant, stirring occasionally.
Add chicken broth and salt. Stir together and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for about 15 minutes, or until rice is cooked and liquid is absorbed.
Remove from the heat and stir in lemon juice and lemon zest.

Assembly:

Top the lemon rice with pan-seared shrimp and marinated veggies.
Drizzle with tzatziki sauce and garnish with fresh herbs and lemon wedges.