Greek Grilled Shrimp Skewers
By: Anonymous
Published: Thursday, December 10, 2009 - 12:07am

Ingredients




 cup extra-virgin olive oil
2 garlic cloves minced
2 tablespoons capers drained, and
coarsely chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh oregano
2 teaspoons finely-grated lemon peel
2 teaspoons fennel seeds crushed
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 1/2 pounds peeled and deveined shrimp uncooked
pound (large or 16 to 20 per  size)
14 ounces canned artichoke hearts drained, halved
8 cherry tomatoes - (to 12)
4 skewers
1 cup crumbled feta cheese - (4 oz)

Preparation

1 In large bowl, stir together oil, garlic, capers, dill, oregano, lemon peel, fennel seeds (crush fennel seeds with mortar and pestle, flat side of meat mallet or bottom of saucepan), salt and pepper. Stir in shrimp to coat; cover and refrigerate at least 2 hours or up to 4 hours. 2 Heat grill. Equally divide and thread shrimp, artichoke hearts and tomatoes onto 4 (10- to 12-inch) metal skewers. [See variation.] Brush marinade over shrimp. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes; turn. Place feta on shrimp [messy!]. Cook an additional 3 minutes or until shrimp turn pink and cheese is melted. 3 This recipe yields 4 servings. 4 Variation: Rosemary Skewers. Cut 12- to 14-inch long boughs of rosemary. Strip the leaves from 10 to 12 inches from bottom, leaves a decorative tip. Soak in water as you would bamboo skewers. When grilling, protect the rosemary leaves from flame (use foil or position away from burner). 5 Serving Ideas: Orange sections and almond biscotti make a great dessert. 6 Comments: Inspired by the flavors of the Greek isles, these shrimp skewers are elegant enough for a sit-down dinner party but easy enough for a Saturday picnic. 7 Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"