I like to use large-sized shrimp for this dish. The combination of flavors is great and this dish also has visual appeal. It’s pretty enough to bring to the table in your best decorative serving dish.
1. Preheat the oven to broil and spray an 8-inch baking dish with cooking oil. Preheat a non-stick grill pan or barbecue to medium-high.
2. Grill the shrimp for approximately 4 minutes, turning halfway through the cooking time. Do not overcook. Place in the prepared baking dish.
3. Combine the tomatoes, cilantro, garlic, dried basil, oregano, jalapeño pepper, salt and pepper. Mix well and pour over the shrimp. Sprinkle with the feta. Broil for 2 minutes or just until browned. Remove from the oven.
4. Combine the oil and lemon juice and drizzle over the top. Garnish with the cilantro and serve.
1 1/2 lb peeled and deveined shrimp
3 cups diced and seeded plum tomatoes
1/4 cup chopped cilantro or parsley
1 1/2 tsp crushed fresh garlic
1 tsp dried basil
1/2 tsp dried oregano
1 tsp minced jalapeño peppers or 1 tsp hot chili paste (or to taste)
pinch salt and freshly ground black pepper
1/2 cup crumbled light feta cheese
1 Tbsp olive oil
2 tsp freshly squeezed lemon juice
2 Tbsp chopped cilantro or basil
Nutritional Analysis per Serving
Protein 3 g
Fat 7.6 g
Saturated Fat 1.9 g
Carbohydrates 8.1 g
Cholesterol 277 mg
Sodium 490 mg
Prep Time: 10 minutes
Cook Time: 6 minutes
Make Ahead: Prepare tomato mixture early in the day.