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Shrimp Mezze With Citrus And Feta

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Ingredients
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 3 Tablespoon
  Fresh orange juice 3 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 6 Clove (30 gm), minced
  Pernod 2 Tablespoon
  Dried tarragon 2 Teaspoon
  Freshly ground black pepper To Taste
  Jumbo shrimp 1 1⁄2 Pound, peeled and deveined, tails left on (32 Extra-Large Or 16 Jumbo)
  Feta cheese 1⁄3 Cup (5.33 tbs), finely crumbled
  Lime wedges 5 (For Garnish)
Directions

To Marinate: In a small bowl whisk together the citrus juices, oil, garlic, Pernod, tarragon, and pepper to taste.
(Marinade may be refrigerated overnight.) Thread 4 extra-large or 2 jumbo shrimp on skewers.
(If they are wooden, cut to fit.) Place in a shallow glass dish or heavy plastic zipper bag.
About l 1/2 to 2 hours before serving, pour marinade over shrimp, turning to coat both sides.
Cover and refrigerate for l 1/2 hours.
Turn and marinate at room temperature for 30 minutes more.
To Grill: While shrimp marinates, soak a handful of mesquite, apple, or other aromatic wood chips for at least 30 minutes before grilling.
Prepare coals and when hot, add wood chips.
Oil grill rack and place it 3 to 4 inches from coals.
Grill the shrimp, covered with the lid of the barbecue to impart a smokier flavor and keep the flames from flaring up, for 3 to 5 minutes on l side, depending on the size of the shrimp.
Turn, sprinkle with feta, pressing it in lightly, cover, and cook for 3 to 5 minutes longer, or until cooked through.
Do not overcook; shrimp will continue to cook off the heat.
Serve on skewers or remove to small plates or scallop shells.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Ingredient: 
Shrimp
Interest: 
Everyday

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