Nitrate & Nitrite Free Fennel & Olive Shrimp Skewers
Total time1 hr
Prep time20 min
Cook time10 min
5.0(23)
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 small fennel bulb, cored and cut into 1-inch pieces, fronds reserved
- ½ cup pitted green olives, drained
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano leaves, roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, thyme, oregano, turmeric, ginger, and salt until combined. Add the shrimp and fennel pieces and toss to coat evenly. Cover and refrigerate for 30 minutes.
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