Mix together yogurt, crème fraîche, smoked salmon, juice of ½ a lemon, gherkins, and paprika.Blend using a handheld mixer or in a food processor without making the mix smooth.Mix in dill pickles and chili sauce.Peel shrimp while keeping the tail.Heat oil in a large pan and add shrimp, fennel seed, dill seed, and smoked paprika.Cook over medium heat for 6 to 8 minutes, or until shrimp are pink, then add remaining lemon juice.Serve on a plate or in individual glasses with the dipping sauce.

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1/2 cup (125 mL) plain 2% Greek yogurt 1/2 cup (125 mL) crème fraîche 3 oz (85 g) smoked salmon, finely chopped 1 lemon, juice only 2 Tbsp. (30 mL) sweet gherkins, finely chopped 1/2 tsp. (2 1/2 mL) paprika 2 Tbsp. (30 mL) semi-salted dill pickles, finely chopped 2 Tbsp. (30 mL) chili sauce 30 raw 26/30 caliber shrimps 2 Tbsp. (30 mL) vegetable oil 2 tsp. (10 mL) fennel seeds 2 tsp. (10 ml) dill seeds 3/4 tsp. (3 mL) smoked paprika