Grilled shrimp with olives and feta

By Bakers_mad • June 13, 2011 • 1 Comments

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Author Notes: One of my mom's best cocktail party recipes and perfect for bringing to a potluck or picnic. Serve with a little bread on the side for soaking up every herb and drop of juice. - Bakers_mad

Serves 8

1/4 cup Kalamata olives, coarsely chopped
1 handful chopped tomato
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic
4 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 pound shrimp, shelled & deveined
1 dash pepper
1 pinch salt
1/4 cup crumbled feta

In a small bowl, combine olives, tomato, oregano, garlic, 3 tablespoons olive oil, and vinegar. Season with a little pepper.
Drizzle shrimp with remaining olive oil and season with salt & pepper. Skewer the shrimp to make it easier to turn them on the grill.
Start your grill and heat to 400 degrees 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 the shrimp with olive mixture and let stand for 15 minutes. Sprinkle with feta and serve with baguette slices or tortilla wedges.