| 2 c | Whole milk yogurt |
| | Juice of one lemon |
| 2 cloves | Garlic, finely chopped |
| 2 t | Salt |
| 1 t | Ground cumin |
| 1 lb | Large shrimp, deveined |
| 2 t | EVOO |
| 1/2 t | Crushed red pepper |
| 1 can | 15.5 oz chickpeas, rinsed |
| 4 | Plum tomatoes, chopped |
1. In a large bowl, mix together yogurt, lemon juice, half of garlic, 1 t salt and the cumin. Transfer half the yogurt to a small bowl. Add the shrimp to the large bowl and mix. Cover and refrigerate for 15 minutes.
2. In a medium saucepan, heat 1.5 T olive oil, the crushed red pepper, and the remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring for 4 minutes. Add the tomatoes and remaining teaspoon of salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
3. On a grill pan, grill the marinated shrimp, turning once, until cooked through, about 3 minutes on each side.
4. Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.
I don't have a grill pan, and it's cold outside here, so I just sauteed the shrimp in the pan.
I served this with couscous.