Shrimp Mezze With Citrus And Feta
|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|
|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)|
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.