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Start with 1lb of wild, peeled, and deveined shrimp. Add to a mixing bowl, and pat them dry with a paper towel.
In a smaller bowl, mix together 4 tablespoons olive oil, 1 tbsp tomato paste, the zest of half a lemon, the juice of ½ large lemon, 1 tbsp fresh oregano, dill, or parsley, 2 thinly sliced garlic cloves, and a generous pinch of salt. Mix well. Then add to the shrimp and mix well, ensuring the shrimp is evenly coated with the mixture.
Bring a non toxic non stick pan to medium heat, add the shrimp and cook for 60-90 seconds on first side, flip, and another 60-ish seconds on second side. You dont want to overcook shrimp as it becomes rubbery.
For the yogurt sauce, mix together 1.5 cup plain yogurt, 1 finely diced Persian cucumber, 1 handful of fresh dill (about 3 tablespoons), 1 green chili or jalapeño pepper with most of the seeds removed, a couple squeezes of lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well, then taste and adjust to your liking.
Plate things up, and enjoy! I spread some of the yogurt sauce as the base, topped with shrimp, and topped it all with a dusting of Aleppo pepper and fresh dill - any fresh herb will do.