Grilled Shrimp Saganaki-Style with Tomatoes, Olives, & Feta
Get ready to be whisked away to the Greek Isles! This is a perfectly light and fresh summer dish with the sunny flavors of the Mediterranean.
3 tablespoons Santorini Oregano Balsamic
3 tablespoons Extra Virgin Olive Oil
2 garlic cloves, peeled and minced
1lb. large shrimp, shells removed
1 each red onion, peeled and sliced
1 pint cherry tomatoes
pita or naan
1 lemon, sliced 1/4 teaspoon salt
1 cup mixed Greek olives
1/2 cup block feta, cut into wedges
1/4 bunch fresh parsley, stems removed
Preheat an outdoor grill or grill pan to medium-high heat. Combine balsamic, olive oil and garlic in a large bowl and whisk to combine the marinade. Add shrimp, onion and tomatoes and toss to coat. Thread marinated shrimp, tomatoes and onions on skewers. Grill skewers until the shrimp are cooked through and the veggies are slightly charred. Remove from the grill, cover shrimp skewers with foil to keep warm. Place pitas (or naan) and lemon slices on the grill for 1-2 minutes, or until grill marks form. Remove from the grill and set aside. Place half of the grilled tomatoes in a food processor along with onions and salt. Blend until combined and slightly chunky. Divide sauce between bowls and top with shrimp, reserved grilled tomatoes, lemon slices, olives, feta and parsley.
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