Ingredients

• 1/4 cup plain 2% Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• salt and pepper
• 340 g cold water shrimp , patted dry
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon caper , rinsed, drained and finely chopped
• 1 tablespoon finely shopped shallot
• 1 cup arugula
• 4 hot dog bun , warmed