• Wash and dry produce. • Trim and grate half the cucumber on the largest holes of a box grater; slice remaining cucumber into sticks (like fries; ours were 4 inches long and 1/2 inch thick). Place grated cucumber in the center of a clean kitchen towel (or a couple layers of paper towels) and toss with a big pinch of salt; set aside. • Pick dill fronds from stems; finely chop fronds. Quarter lemon. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1/2 inch thick).

• Gather towel with grated cucumber into a tight bundle and wring over the sink to remove excess moisture. • In a small bowl (medium bowl for 4 servings), combine grated cucumber with yogurt, crème fraîche, half the dill, half the garlic powder, a large drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic powder, salt, and pepper. Cook, stirring, until shrimp are opaque and mostly cooked through, 3-5 minutes. • Stir in stock concentrate and half the crushed tomatoes (all for 4 servings). Cook, stirring, until tomatoes are jammy and shrimp are cooked through, 2-4 minutes more. Taste and season with salt and pepper if desired.

• While shrimp cooks, toast pitas; cut each pita into six triangles. • Transfer shrimp to a medium bowl; sprinkle with as much remaining dill as you like. Place hummus in a second small bowl. • Arrange bowls of shrimp, hummus, and tzatziki on a large board or platter. Serve family style with pita wedges, cucumber spears, carrot sticks, and remaining lemon wedges alongside. Shrimp are fully cooked when internal temperature reaches 145°.