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Active time
20 minutes + overnight
4 Servings

¼ cup olive oil
2 teaspoons grated lemon peel
¼ cup fresh lemon juice
1 teaspoon Greek seasoning
½ teaspoon oregano
¼ teaspoon salt

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

  1. Combine olive oil, lemon peel, lemon juice, Greek seasoning, oregano and salt in large plastic food storage bag; flex to mix well. Add shrimp and seal; toss to coat. Marinate in refrigerator at least 4 hours or overnight, turning occasionally.
  2. Heat grill to medium direct heat. Meanwhile, add artichoke pieces and olives to marinade; toss to coat. Thread shrimp, artichokes and olives on 4 12-inch to 14-inch skewers (or place in grill basket).
  3. Grill covered 5 to 8 minutes or until shrimp are opaque, turning once or twice. Remove to serving platter; sprinkle with feta cheese, if desired.

Recipe and photo courtesy of the North American Olive Oil Association


Calories: 250; Fat: 17g; Saturated Fat: 3g; Sodium: 510mg; Carbohydrate: 4g; Fiber: 1g; Protein: 18g.

Yield: 4 Servings

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