Preheat your oven to 400°F (200°C) and line a shallow baking sheet with parchment paper.

Using a mortar and pestle, grind the Mastiha crystals with a small pinch of sugar until it becomes a fine, aromatic powder.

In a small saucepan over medium-low heat, combine the honey, ground Mastiha, Ouzo, lemon zest, and orange zest. Whisk gently for 3 to 4 minutes until the honey is liquid and the flavors have infused. Do not boil.

In a medium mixing bowl, toss the cleaned shrimp with the warm honey-Mastiha syrup and sea salt until every shrimp is thoroughly coated.

Arrange the shrimp on the prepared baking sheet in a single layer. Roast in the center of the oven for 8 to 10 minutes, basting once with the remaining glaze from the bowl halfway through, until the shrimp are pink, firm, and the glaze has thickened into a sticky, golden lacquer.

In a small bowl, mix the crushed pistachios with the brown sugar and cinnamon. Set aside.

In a clean bowl, whisk the Greek yogurt with the powdered sugar until light and creamy.

To serve, place a generous dollop of the sweetened yogurt in the center of each plate. Arrange three warm, candied shrimp over the yogurt. Sprinkle the pistachio crumble over the top and garnish with a sprig of fresh mint. Drizzle any extra warm syrup from the baking sheet over the dish.