Recipe by mary winecoff
I got this recipe from our "Parade" Magazine. It was very good. I especially liked the vinaigrette. I served it on the side. Instead of radicchio (which my kids hate) I used a bag of Italian blend lettuce. I also halved the amount of mint leaves and used fresh oregano instead of dried. Great dinner for those hot summer nights.
Top Review by Wineaux in Centreville Maryland
This recipe provided the BEST dinner I've fixed in a while. A real great summer meal! My husband and 15 year-old son RAVED about this. The only change I made was using fresh spinach. The mint turned out to have a subtle pleasant flavor mixed with the grilled shrimp. Very enjoyable and different.
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 lemon, zest of
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 3 lbs large shrimp, peeled, deveined, rinsed and patted dry
- 1 large lemon, juice and zest of
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons dried oregano
- salt & freshly ground black pepper
- 1 head radicchio (I used an Italian blend bag of lettuce instead)
- 2 lbs ripe plum tomatoes, cut into 8 pieces each
- 8 ounces feta cheese, cut into 1/2 inch cubes
- 1⁄2 cup mint leaf, coarsely chopped
Directions See How It's Made
- Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
- Whisking constantly, slowly drizzle in the oil until thickened.
- Set aside.
- Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
- Let rest for 15 minutes, tossing once.
- Thread the shrimp on 12 metal skewers.
- Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
- Remove shrimp to a large bowl.
- If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
- If using bag lettuce just place into large serving bowl.
- Add shrimp along with tomatoes, cheese and mint.
- Toss with vinaigrette.