• In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried dill, minced garlic, and sea salt until fully combined.
• Place the peeled and deveined shrimp in the bowl with the marinade and toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.
• While the shrimp is marinating, preheat your grill or grill pan.
• Place the shrimp on the grill and cook for 3-4 minutes. Flip and cook for another 2-3 minutes, or until the shrimp are pink and opaque and cooked through. Remove from the grill and set aside.
• Cut the pitas in half and spread desired amount of tzatziki sauce inside each pita. Fill the pitas with sliced cucumber, tomato, and red onion. Then add grilled shrimp on top.
• Top with crumbled feta cheese and enjoy!

For the tzatziki sauce:

• Add grated cucumber to a bowl lined with paper towels or cheesecloth. Add ¼ teaspoon of salt (this will help draw moisture). Let the cucumber sit for 15 minutes.
• After 15 minutes, squeeze all the water out of the cucumber through the paper towels or cheesecloth. Add cucumber to a bowl.
• To the cucumber, add the remaining ingredients (Greek yogurt, minced garlic, fresh dill weed, salt, and lemon juice). Stir to combine well.
• Place the tzatziki sauce in the refrigerator for 30 minutes to let the flavors come together.
• Serve with the shrimp pitas.