Thursday, November 19, 2009

Feta Shrimp Kabobs

I found this wonderful recipe in a magazine while I was waiting at the doctor’s office.

It's a real keeper.

The meal is Greek-inspired….serve with couscous with bell peppers, tomatoes, and chopped parsley. It would also be great with a little hummus, Greek salad, and pita bread.

2 pounds large shrimp, peeled and deveined

1/3 cup fresh lemon juice

¼ cup olive oil

1 Tablespoon chopped rosemary

2 Tablespoons dried oregano

3 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon red –pepper flakes

1 lemon, cut into wedges

½ cup crumbled feta cheese

Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt, and red pepper; seal bag and turn to coat.

Marinate in the fridge 30 minutes to 1 hour.

Discard marinade, then thread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 minutes.

Sprinkle shrimp with feta cheese.

Serves 6

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