Ingredients Jump to Instructions ↓

  1. 1 pound raw, medium shrimp, shelled and deveined

  2. 2 to 3 tablespoons olive oil

  3. 2 tablespoons fresh mint, minced Vinaigrette:

  4. 1/2 cup olive oil, extra-virgin preferred

  5. 2 tablespoons rice vinegar

  6. 2 tablespoons cider vinegar Garlic salt to taste For Presentation:

  7. 3 ounces crumbled feta cheese Thinly sliced French bread

Instructions Jump to Ingredients ↑

  1. Sprigs of fresh mint Soak skewers in water for at least 1 hour. This will help to prevent them from burning. Place shrimp in a nonreactive bowl, such as glass or stainless steel. Drizzle with olive oil and top with fresh mint. Gently toss, cover with plastic wrap and refrigerate for 2 hours. Preheat grill or broiler. Thread shrimp on skewers, about 5 on each skewer. Grill or broil shrimp, about 2 minutes per side, or until pink and fully cooked. Place on platter. Prepare vinaigrette. In a small bowl, combine 1/2 cup olive oil, vinegars and garlic salt to taste. Using a fork, push shrimp off skewers and place in center of platter. Drizzle vinaigrette on top of shrimp and sprinkle with feta. Surround with sliced bread. Garnish with sprigs of fresh mint.


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