Grilled shrimp with olives and feta

By Angela
June 13, 2011
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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.Angela

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
  1. In a small bowl, combine olives, tomato, oregano, garlic, 3 tablespoons olive oil, and vinegar. Season with a little pepper.
  2. Drizzle shrimp with remaining olive oil and season with salt & pepper. Skewer the shrimp to make it easier to turn them on the grill.
  3. 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.
  4. 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.

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