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Greek Shrimp Skewers with Lemon Oregano Dressing

Chef Dumas
Large grilled shrimp with lemon oregano dressing and mesclun salad.
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Temps de préparation 15 minutes
Temps de cuisson 4 minutes
Durée totale 19 minutes
Catégorie Main Dishes > Fish
Cuisine Greek
Portions 3

Ingrédients
  

  • 15 large raw peeled deveined shrimp about ¾ to 1 pound
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • 1 tablespoon fresh oregano leaves
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 1 teaspoon neutral oil for the grill
  • 4 cups mesclun
  • 1 lemon cut into wedges

Instructions
 

  • Squeeze and measure the lemon juice.
  • Blend juice, oregano, salt, pepper and olive oil. Reserve 3 tablespoons clean dressing separately.
  • Coat shrimp with the remaining dressing; cover and refrigerate 20 to 30 minutes.
  • Thread five shrimp per skewer. Drain excess coating and discard used marinade.
  • Grill over medium-high heat about 1 to 2 minutes per side, until the thickest centers are opaque and firm.
  • Toss mesclun with 2 tablespoons clean dressing. Plate with shrimp, finish with the remaining tablespoon and lemon wedges.

Vidéo

Notes

Cooking time depends on shrimp size and grill heat. The reserved dressing must never touch raw shrimp. Serve with a substantial side for larger appetites.
Mots clés Greek shrimp skewers, grilled shrimp, lemon oregano shrimp