Shrimp is a natural partner for the grill. Peeled or not, they’re incredibly delicious and cook quickly! However, because the shell prevents marinades and seasonings from penetrating the flesh, the best way to apply flavour is through the cut where the vein was removed. To devein, split the shrimp down the back with a small paring knife, then pick out the vein.

Grilled Shrimp Greek Salad
Course: Main Course, Seafood
Cuisine: Caribbean
Servings: 4
Ingredients
  • 4 Tbsp. fresh lemon juice
  • 4 Tbsp. olive oil plus some for brushing
  • 1 Tbsp. finely chopped fresh oregano
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1 pint cherry tomatoes halved
  • 1/2 English cucumber cut into 1/2-inch pieces
  • 1/2 small red onion thinly sliced
  • 1 lb. large shrimp shelled and deveined
  • 2 8-inch pita loaves (preferably pocketless)
  • 1 yellow bell pepper cored
  • 6 oz. feta cheese, cut into 1/2-inch cubes
(Special Equipment)
  • 6 8-inch bamboo skewers, soaked 15 minutes in warm water
Preparation
  1. Prepare grill for cooking.
  2. Make the dressing: whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half oregano, half garlic, salt and pepper in a large bowl. Gently stir tomatoes, cucumber and onion into dressing and let stand at room temperature while grilling.
  3. Marinate the shrimp: whisk together remaining 2 tablespoons lemon juice and remaining oregano, thyme and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature for 10 minutes.
  4. Meanwhile, grill pitas and bell pepper: lightly brush pitas and bell pepper on both sides with oil and season with salt and pepper. Grill pitas on an oiled rack 5 to 6-inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 1½  minutes on each side.
  5. Grill the shrimp: add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise in the same direction (so shrimp will lay flat on grill) on each skewer without crowding. Season with salt and pepper. Grill shrimp until just cooked through, about 2 minutes on each side.
  6. Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta. Add salt and pepper to taste.
Cook's Notes

English cucumber is seedless cucumber. You can substitute by removing the seeds from regular cucumbers.

Pita is a soft, slightly leavened bread made from a combination of all purpose and whole wheat flour. It is widely used in Mediterranean and Middle Eastern cuisines.

 

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