INGREDIENTS:
Kebabs:
- 1 ½ pounds extra large (10 to 15 per pound) raw shrimp, peeled
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 colossal black olives (from a 5 to 6-ounce can)
- 8 whole canned artichoke hearts (about two 14-ounce cans)
Sauce:
- 1 12-ounce jar roasted red peppers, drained
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- 5 tablespoons crumbled feta cheese
DIRECTIONS:
1. In a large bowl, stir together shrimp, olive oil, lemon juice, garlic, oregano, salt and pepper. Marinate in refrigerator for 30 minutes to 1 hour.
2. Make the sauce: In a blender, purée the peppers with lemon juice, oil and salt and pepper to taste until light and smooth. Transfer to a bowl.
3. Thread shrimp, olives, and artichoke hearts onto 4 metal skewers, or bamboo skewers that have been soaked in water.
4. Grill kebabs on a preheated grill or broil them on a rack set over a pan) until shrimp is just opaque and springy to the touch, 4 to 5 minutes on each side.
5. Transfer kebabs to a platter and sprinkle them with feta. Serve roasted pepper sauce on the side.
SERVES 4
