Anti Inflammatory Feta-Olive Shrimp Kebabs

Total time50 min

Prep time20 min

Cook time10 min

Anti Inflammatory Feta-Olive Shrimp Kebabs

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Ingredients

4 servings

For the marinade and shrimp

1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp kosher salt
¼ tsp black pepper

For the olive-feta topping

¾ cup kalamata olives, pitted and halved
4 oz feta cheese, crumbled
2 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving

Instructions

1
In a large bowl, whisk together 3 tbsp olive oil, the minced garlic, lemon zest, 2 tbsp lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper until combined. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
2
While the shrimp marinates, combine the Kalamata olives, crumbled feta, parsley, 1 tbsp olive oil, and 1 tbsp lemon juice in a small bowl. Stir gently and set aside.

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