Grilled Shrimp with Feta

Grilled Shrimp with Feta

Wooden skewers

1 pound raw, medium shrimp, shelled and deveined

2 to 3 tablespoons olive oil

2 tablespoons fresh mint, minced

Vinaigrette:

1/2 cup olive oil, extra-virgin preferred

2 tablespoons rice vinegar

2 tablespoons cider vinegar

Garlic salt to taste

For Presentation:

3 ounces crumbled feta cheese

Thinly sliced French bread

1. Sprigs of fresh mint
2. Soak skewers in water for at least 1 hour. This will help to prevent them from burning.
3. Place shrimp in a nonreactive bowl, such as glass or stainless steel. Drizzle with olive oil and top with fresh mint. Gently toss, cover with plastic wrap and refrigerate for 2 hours.
4. Preheat grill or broiler. Thread shrimp on skewers, about 5 on each skewer. Grill or broil shrimp, about 2 minutes per side, or until pink and fully cooked. Place on platter.
5. Prepare vinaigrette. In a small bowl, combine 1/2 cup olive oil, vinegars and garlic salt to taste. Using a fork, push shrimp off skewers and place in center of platter. Drizzle vinaigrette on top of shrimp and sprinkle with feta. Surround with sliced bread. Garnish with sprigs of fresh mint.