Mediterranean Grilled Shrimp Skewers
Servings: 4
Ingredients
- 1 pound wild caught large shrimp peeled and deveined {you can remove the tails or just leave them on and take them off when you eat}
- 1 cup of plain Greek yogurt full fat
- 2 teaspoons olive oil
- 1/2 of a lemon juiced plus zest of 1/2 of a lemon
- 4 garlic cloves minced
- 2 teaspoons dried thyme
- 1 Tablespoon paprika {you can use sweet paprika or smoked paprika for a smoky flavor}
- 1 1/2 teaspoons cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper {optional}
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley for garnish
- Feta cheese for garnish
- Lemon wedges
Instructions
- If you plan to use wooden skewers you will want to soak them in water before using them on the grill.
- In a large ziplock bag put the yogurt, olive oil, lemon juice and zest, garlic, thyme, paprika, cumin, oregano, cayenne pepper, salt and pepper.
- Add the shrimp in with the marinade. Seal the bag and shake to coat the shrimp with the marinade.
- Marinate the shrimp for 30 minutes. Because of the lemon juice don't marinade longer than 2 hours or the shrimp beging to break down from the acid in the lemon juice.
- Set out your metal or wooden skewers. Thread the shrimp on the skewers.
- Heat the grill to medium hight heat.
- Spray with oil to prevent the shrimp skewers from sticking.
- Put the skewers on the grill and cook for about 3 minutes per side, or until the shrimp are pink on the outside and the meat inside should be white and opaque. Do not overcook the shrimp or else it will become tough.
- Remove the shrimp from the grill and garnish with fresh parsley, feta cheese and lemon wedges.
Notes
Broiler Directions: Preheat the broiler. Spray a baking sheet or casserole dish with non-stick spray. Place the shrimp skewers on the baking sheet. Broil for 3 minutes on each side or until shrimp are pink on the outside and the inside meat is opaque.