Gavin Kaysen, chef and owner of Spoon & Stable in Minneapolis, shares his recipe for brunch that won't make you want to go back to bed. This light spring meal is a great way to usher in the new season.
Add all ingredients to a re-sealable plastic bag and let marinate in fridge for an hour. While it's marinating, make yogurt sauce and salad vinaigrette.
Remove shrimp from marinade and add to hot grill. Grill shrimp until pink, about 1 minute per side.
In a small bowl whisk all the yogurt ingredients together.
Whisk lemon juice, olive oil and salt and pepper together to make vinaigrette for salad.
Toss with lettuce leave and sliced radishes.
On the center of each plate, place a dollop of the spiced yogurt sauce. Arrange five of the shrimp on top of the sauce and garnish with the salad on top.