Monday, July 13, 2009

grilled shrimp & greek salad

Ok, so we don't have a's a NYC apartment for god's sake! But I love my broiler. It's so quick, and on a summer night, these shrimp are delicious and you're done with the oven in 6 minutes. If you don't like oregano, you can sub parsley, but if you feel like a change of taste- I don't think you'll be disappointed. xo

1 lb fresh medium shrimp
1/4 c olive oil
1 T chopped fresh oregano* dry cannot be substituted
2 garlic cloves, med-sml
sea salt & black pepper
3 T fresh lemon juice
wood skewers, soaked in water at least 1/2 hr

1 sml head of romaine lettuce, torn
6-8 kalamata olives
1/3 c. feta cheese
2 ripe plum tomatoes, quartered
1/4 c red onion, sliced thin
1/2 c olive oil
2 T red wine vinegar
2 T fresh squeezed lemon juice
salt & pepper

Rinse & devein shrimp, leaving tail shells in place. Smash garlic with flat side of large knife transfer to a blender along with lemon juice, salt and fresh pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.

Prepare grill for cooking over direct heat medium-hot (you can also use the top shelf of the broiler). Toss shrimp with olive oil mixture in a large bowl and marinate 5 minutes. Place about 5 shrimp per skewer piercing twice as pic. Grill shrimp on lightly oiled grill rack (covered only if using gas), turning over once. Keep a close eye on them until just cooked through & turning pink, no more than 5-6 min. 

Whisk olive oil, lemon juice, vinegar, salt & pepper to taste for the salad dressing and toss with romaine. Sprinkle feta, olives, tomato, and onion on top and serve with the grilled shrimp on skewers. Serve with warm pita & tzatziki.

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