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Grilled shrimp with olives and feta

You can practically toss together the ingredients for this appetizer right on your patio, while you sip a cocktail or glass of ice tea and cook the shrimp on the grill.

  • 1/4 cup Kalamata olives, pitted and coarsely chopped
  • 1 small tomato, chopped
  • 1/2 teaspoon dried oregano (or 1/2 tablespoon. fresh chopped)
  • 1/2 teaspoon minced garlic
  • 3 tablespoons + 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 pound large shrimp, shelled & deveined
  • Salt & pepper
  • 1/4 cup crumbled feta

In a small bowl, stir together olives, tomato, oregano, garlic, 3 tablespoons olive oil, and vinegar. Season with pepper.

Drizzle shrimp with remaining tablespoon of olive oil and season with salt & pepper.

Skewer shrimp if you’re going to grill them, to make it easier to turn them.

Start your grill and heat to 400° or very hot. Or heat a grill pan over high heat. Cook shrimp 2 minutes per side, or until just cooked through.

In a shallow dish, toss shrimp with olive mixture and let stand 15 minutes. Sprinkle with feta and serve with baguette slices or tortilla wedges

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