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.