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
- 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.
- 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).
- 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