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Plump, juicy, lemon-marinated shrimp are grilled to perfection then given a
Greek spin with a sprinkling of fresh tomato, dill and feta.
1/2 lb (250 g) large uncooked peeled shrimp, if frozen thaw
1 1/2 tbsp (22 mL) lemon juice
1 tbsp (15 mL) olive oil
2 garlic cloves, minced
1/2 tsp (2 mL) dried oregano leaves
8 small wooden skewers
1/2 cup (125 mL) cherry tomatoes
Salt and freshly ground pepper
1/3 cup (75 mL) crumbled feta
1 tbsp (15 mL) coarsely chopped fresh dill
Thin lemon wedges
Preheat barbecue 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 stir. After 20 minutes, remove shrimp from
marinade. Skewer randomly with tomatoes.
Sprinkle with salt and pepper. Place on
barbecue, turning occasionally, grill until
shrimp are no longer pink and tomatoes begin
to burst, 4 to 6 minutes in total. Divide among 4 appetizer plates or serve
on a small platter. Sprinkle with feta then
dill. Serve with lemon wedges.
Serves 4 as an appetizer
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