2cupswhole-wheat breadFresh from the bakery section, remove crust, tear into bite size pieces
2cupsEnglish cucumberchopped seeded
4large tomatillos (About 1 lb)husks removed, rinsed and quartered
1lbMedium shrimppeeled and deveined
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.