Marinate the shrimp in the refrigerator while you’re at work or school for a quick dinner prep once you get home. Try using different vegetables, including onions, zucchini, or bell peppers, for variations on the original recipe.
Marinade
¼ cup olive oil
2 teaspoons grated lemon peel
¼ cup fresh lemon juice
1 teaspoon Greek seasoning
½ teaspoon oregano
¼ teaspoon salt
Kabobs
¾ pound large raw shrimp, shelled and deveined
12 canned extra small artichoke hearts or artichoke heart quarters
12 large pitted kalamata olives
2 tablespoons crumbled feta cheese, optional
Recipe and photo courtesy of the North American Olive Oil Association
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