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4 tablespoons lemon juice
4 tablespoons olive oil, plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
3/4 teaspoon salt, divided
Coarsely ground black pepper
1 pint cherry tomatoes, halved
½ English cucumber, cut into ½-inch pieces
½ small red onion, thinly sliced
1 pound large shrimp, peeled and deveined
2 (8-inch) pita loaves
1 yellow bell pepper, cut into wide strips
6 ounces feta cheese, cut into ½-inch cubes
6 (8-inch) bamboo skewers, soaked in water 15 minutes
Instructions
4 tablespoons olive oil, plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
3/4 teaspoon salt, divided
Coarsely ground black pepper
1 pint cherry tomatoes, halved
½ English cucumber, cut into ½-inch pieces
½ small red onion, thinly sliced
1 pound large shrimp, peeled and deveined
2 (8-inch) pita loaves
1 yellow bell pepper, cut into wide strips
6 ounces feta cheese, cut into ½-inch cubes
6 (8-inch) bamboo skewers, soaked in water 15 minutes
1. Prepare grill.
2. Whisk together lemon juice, oil, oregano, ½ teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl.
3. Add tomatoes, cucumber and onion to dressing in one bowl.
4. Add shrimp to dressing in second bowl. Stir until well coated; and marinate at room temperature 10 minutes.
5. Lightly brush pitas and bell pepper on both sides with oil and sprinkle with 1/4 teaspoon salt and pepper. Grill pitas until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 1½ minutes on each side.
6. Thread shrimp on skewers without crowding. Grill until just cooked, about 2 minutes on each side.
7. Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, and feta. Recipe by Richie Bronson.
"Wild About Shrimp," Oct. 2009.
Nutritional Information
2. Whisk together lemon juice, oil, oregano, ½ teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl.
3. Add tomatoes, cucumber and onion to dressing in one bowl.
4. Add shrimp to dressing in second bowl. Stir until well coated; and marinate at room temperature 10 minutes.
5. Lightly brush pitas and bell pepper on both sides with oil and sprinkle with 1/4 teaspoon salt and pepper. Grill pitas until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 1½ minutes on each side.
6. Thread shrimp on skewers without crowding. Grill until just cooked, about 2 minutes on each side.
7. Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, and feta. Recipe by Richie Bronson.
"Wild About Shrimp," Oct. 2009.
Per serving: 240 calories, 13g fat, 105mg chol., 16g prot., 15g carbs., 1g fiber, 680mg sodium.
