Grilled shrimp is drizzled with a vinaigrette
and sprinkled with feta cheese, garnished with fresh mint and
served with sliced French bread.
Grilled Shrimp with
Feta
- Wooden skewers
- 1 pound raw, medium shrimp, shelled and
deveined
- 2 to 3 tablespoons olive oil
- 2 tablespoons fresh mint, minced
-
- Vinaigrette:
- 1/2 cup olive oil, extra-virgin preferred
- 2 tablespoons rice vinegar
- 2 tablespoons cider vinegar
- Garlic salt to taste
-
- For Presentation:
- 3 ounces crumbled feta cheese
- Thinly sliced French bread
- Sprigs of fresh mint
- Soak skewers in water for at least 1 hour.
This will help to prevent them from burning.
- Place shrimp in a nonreactive bowl, such
as glass or stainless steel. Drizzle with olive oil and top with
fresh mint. Gently toss, cover with plastic wrap and refrigerate
for 2 hours.
- Preheat grill or broiler. Thread shrimp
on skewers, about 5 on each skewer. Grill or broil shrimp, about
2 minutes per side, or until pink and fully cooked. Place on
platter.
- Prepare vinaigrette. In a small bowl,
combine 1/2 cup olive oil, vinegars and garlic salt to taste.
Using a fork, push shrimp off skewers and place in center of
platter. Drizzle vinaigrette on top of shrimp and sprinkle with
feta. Surround with sliced bread. Garnish with sprigs of fresh
mint.
Makes 10 to 12 servings.
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