One-Pan Shrimp and Vegetable Skillet with Dill

Ingredients

• 1 pound (21 to 30 count) large raw shrimp, tail on, peeled and deveined
• 1 teaspoon Simply Organic® Original Umami Blend, divided
• ½ teaspoon sea or Himalayan pink salt, divided
• 1½ teaspoons Simply Organic® Dill Weed, divided
• 1 teaspoon Worcestershire sauce
• 1 lemon, juiced and zested, divided
• 2 tablespoons olive oil, divided
• 1 1/2 cups (8 ounces) baby red potatoes, cut into 1/4-inch thick rounds
• 1 medium white onion, quartered and cut into 1/2-inch thick slices
• 1/3 pound green beans, cut into 1-inch pieces
• 2 small zucchini, halved lengthwise and cut into 1/2-inch thick slices
• 2 tablespoons fresh parsley, minced
• 3/4 cup plain low-fat yogurt
• 2 teaspoons capers, drained and roughly chopped
• 1 1/2 teaspoons prepared horseradish
• 1/2 teaspoon Simply Organic Garlic Powder
• Lemon wedges, for serving