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Greek inspired...
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KEBABS: |
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1½ lbs |
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extra-large
(10 to 15 per pound) raw shrimp, peeled |
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3 Tbs |
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olive oil |
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3 Tbs |
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fresh lemon
juice |
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1 Tbs |
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minced
garlic |
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1 tsp |
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dried
oregano |
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½ tsp |
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salt |
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¼ tsp |
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pepper |
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16 colossal |
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black olives
(from a 5 to 6-ounce can) |
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8 whole |
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canned
artichoke hearts (about 14-ounce cans)
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SAUCE: |
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12 ounce |
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jar roasted
red peppers, drained |
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2 Tbs |
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fresh lemon
juice |
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¼ cup |
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olive oil |
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5 Tbs |
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crumbled
feta cheese |
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1 |
In a large bowl,
stir together shrimp, olive oil, lemon juice, garlic,
oregano, salt, and pepper. Marinate in refrigerator for
30 minutes to 1 hour. |
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2 |
Prepare sauce: In a
blender, purée the peppers with lemon juice, oil and
salt and pepper to taste until light and smooth.
Transfer to a bowl. |
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3 |
Thread shrimp,
olives and artichoke hearts onto 4 metal skewers, or
bamboo skewers that have been soaked in water. |
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4 |
Grill kebabs on a
preheated grill (or broil them on a rack set over a pan)
until shrimp is just opaque and springy to the touch, 4
to 5 minutes on each side. |
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5 |
Transfer kebabs to a
platter and sprinkle them with feta. Serve roasted
pepper sauce on the side. |
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Servings: 4
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Recipe Source |
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Food: Summer 2007 |
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