GRILLED SHRIMP
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon peel
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 lb. shelled, deveined uncooked large shrimp (16 to 20 per pound)
1 (14-oz.) can artichoke hearts, drained, halved
8 cherry tomatoes
1 cup (4 oz.) crumbled feta cheese
1. In large bowl, stir together oil, garlic, dill, oregano, lemon peel, salt and pepper. Stir in shrimp to coat; cover and refrigerate at least 2 hours or up to 4 hours.
2. Heat grill. Equally divide and thread shrimp, artichoke hearts and tomatoes onto 4 (10- to 12-inch) metal skewers. Brush marinade over shrimp. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes; turn. Place feta on shrimp. Cook an additional 3 minutes or until shrimp turn pink and cheese is melted.
Sounds delicious. Is this your recipe or one from the internet? Just curious, thanks.
ReplyDeleteMy Greek to Me recipes are from a book given to me and writen by the ladies of my husband's family church. I put my own twist on their recipes when cooking for my family. I talk about the book in this post from April.
ReplyDeletehttp://delayedreactionlounge.blogspot.com/2011/04/its-all-greek-to-me-eatery.html