Lemon-Grilled Shrimp with Feta and Tomatoes
Contributed by: News Canada
- 1/2 pound large, uncooked peeled shrimp
- 1 1/2 tbsp lemon juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp dried oregano leaves
- 8 small wooden skewers
- 1/2 cup cherry tomatoes
- 1/3 cup crumbled feta
- 1 tbsp dill, coarsely chopped
- Salt and freshly ground pepper
Preheat BBQ to high and lightly grease grill. In a bowl just large enough to hold shrimp, whisk lemon juice with oil, garlic and oregano. Add shrimp and toss.
After 20 minutes, remove shrimp from marinade. Skewer shrimp randomly with tomatoes. Sprinkle with salt and pepper. Place on BBQ, turning occasionally, and grill until shrimp are no longer pink and tomatoes begin to burst, 4 to 6 minutes in total.
Divide among four plates or serve on a small platter. Sprinkle with feta then dill. Serve with lemon wedges.
Suggested wine pairings include Marques de Riscal White and Henri Bourgeois Sancerre Les Baronnes.