Greek-Ish Grilled Shrimp from Small Victories

Submitted by Food.com

"Courtesy of Julia Turshen, author of Small Victories "Small victory: Use two skewers per shrimp kabob when grilling shrimp. This is a tiny bit more work on the front end, but the reward, a small (shrimp-size?) victory for sure, is that you create a stable raft of shrimp that can be cooked, flipped, and retrieved with confident ease. These can be cooked on a grill pan or under the intense heat of a broiler if you don’t have an outdoor grill. Serve with a simple tomato salad dressed with torn herbs, olive oil, and lemon. You could grill some pita breads, too, or toss cooked orzo with butter and dill." - Julia Turshen author of Small Victories"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 1⁄2 lbs medium shrimp, peeled and deveined
• 6 tablespoons extra-virgin olive oil
• 1⁄2 teaspoon kosher salt
• 2 lemons, halved
• 3⁄4 cup crumbled feta cheese
• 1 teaspoon dried oregano

directions

1. Soak twenty-four wooden skewers in warm water for about 1 hour (this keeps them from burning on the grill). Drain the skewers and set aside.
2. Prepare the grill for medium-high heat (or heat a large grill pan set over a couple of burners) and make sure your grates are super-clean.
3. Meanwhile, put the shrimp in a large bowl, drizzle with 3 Tbsp of the olive oil, and sprinkle with the salt. Use your hands to toss everything together so that each shrimp gets properly oiled and salted. Thread the shrimp onto the skewers, using two skewers per kabob, so that you end up with a dozen sturdy kabobs.
4. Transfer the shrimp kabobs and the lemon halves, cut-side down, to the grill. Let the shrimp cook until the undersides are ever so slightly charred, about 2 minutes. Flip the kabobs and cook until the shrimp are slightly charred on the second side, opaque, and firm to the touch, just about 1 minute longer. At this point, the cut sides of the lemons should be nicely charred.
5. Transfer the shrimp and lemon halves to a serving platter and use tongs to help you remove the skewers (discard the skewers; they’ve done their job). Scatter the feta and oregano over the shrimp and drizzle with the remaining 3 Tbsp olive oil. Use your tongs to help you squeeze the smoky juice from the lemons over the shrimp. I like to leave the juiced halves on the platter along with the shrimp so you and your guests can get a little bit more juice out of them as you eat the shrimp, plus they’re kinda beautiful, don’t you think? Serve immediately.
6. Spin-offs.
7. TO MAKE GRILLED SHRIMP WITH BARBECUE SAUCE, oil and salt them as directed and thread them on double skewers. As they’re grilling, brush them with your favorite barbecue sauce, or try the Molasses Barbecue Sauce (page 266 in the Small Victories cookbook), the gochujang mixture from the ribs on page 155, or Henley Mustard Sauce (see page 151). Be sure to serve with more sauce on the side.
8. Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.