Recipe - Grilled Shrimp With Feta

Wooden skewers
1 pound Raw; medium shrimp, shelled
and deveined
2 tablespoon Olive oil; up to 3
2 tablespoon Fresh mint; minced

VINAIGRETTE
One half cup Olive oil; extravirgin
preferred
2 tablespoon Rice vinegar
2 tablespoon Cider vinegar
Garlic salt to taste

FOR PRESENTATION
3 ounce Crumbled feta cheese
Thinly cut or sliced up French bread
Optional garnish: sprigs of
fresh mint

Notes: From Orange County Registar

Advance preparation: Shrimp can be grilled the day before serving and
stored, airtight, in the refrigerator. Bring to room temperature just
before serving. Vinaigrette can be prepared 3 days in advance and stored in
the refrigerator in a sealed jar.

Preliminaries: Soak skewers in water for at least 1 hour. This will help to
prevent them from burning.

1. Place shrimp in a nonreactive bowl, such as glass or stainless steel.
Drizzle with olive oil and top with fresh mint. Gently toss, cover with
plastic wrap and refrigerate for 2 hours.

2. Preheat grill or broiler. Thread shrimp on skewers, about 5 on each
skewer. Grill or broil shrimp, about 2 minutes per side, or until pink and
fully cooked. Place on platter.

3. Prepare vinaigrette. In a small bowl, combine One half cup olive oil,
vinegars and garlic salt to taste. Using a fork, push shrimp off skewers
and place in center of platter. Drizzle vinaigrette on top of shrimp and
sprinkle with feta. Surround with cut or sliced up bread. Garnish with sprigs of
fresh mint.

Yield: 1012 servings

Nutritional information (per serving): 131 calories, 11.7 grams fat, 2.8
grams saturated fat, 47 milligrams cholesterol, 147 milligrams sodium, 80
percent calories from fat

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998