This is one dish where the flavors just come together so well, you wonder why you never thought of it before!! Can be served as a light lunch, or as appetizers. I served it to my hubby and his co-worker right before they left for Spain a few weeks ago, to tide them over until the flight attendants serve their meals.
1 lb. shrimp, peeled and deveined
1/4 cup extra virgin olive oil
half a handful garlic cloves, minced
1/4 cup chardonnay or other white wine
salt and freshly ground black pepper to taste
handful mint sprigs
juice of 1 lime
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 cup sheep’s milk feta, crumbled
Marinate shrimp in oil, garlic, wine and salt and pepper to taste. Preheat grill while shrimp is marinating. Chop mint leaves.
Drain shrimp and grill just until cooked through, a minute or two per side. (You can also put them on skewers to make for easier turning.)
Toss shrimp with citrus juices and olive oil, plus the chopped mint. Sprinkle with feta. Can be served warm or at room temperature.