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
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Ingredients
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1/4 cup
Kalamata olives, coarsely chopped
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1 handful
chopped tomato
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1/2 teaspoon
dried oregano
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1/2 teaspoon
minced garlic
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4 tablespoons
olive oil, divided
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1 tablespoon
red wine vinegar
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1 pound
shrimp, shelled & deveined
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1 dash
pepper
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1 pinch
salt
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1/4 cup
crumbled feta
Directions
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In a small bowl, combine olives, tomato, oregano, garlic, 3 tablespoons olive oil, and vinegar. Season with a little pepper.
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Drizzle shrimp with remaining olive oil and season with salt & pepper. Skewer the shrimp to make it easier to turn them on the grill.
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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.
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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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