Grilled Shrimp Skewers With Fennel Chopped Salad Food

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GRILLED SHRIMP SKEWERS



Grilled Shrimp Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 32m

Yield 4 servings

Number Of Ingredients 7

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

  • Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
  • Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD



Greek Shrimp Skewers with Chopped-Zucchini Salad image

Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 9

1 pound peeled and deveined large shrimp
2 medium zucchini (1 pound), halved lengthwise
1 red onion, cut into scant 1/2-inch rings
1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 ounces feta, crumbled (3/4 cup)
3 cups cooked couscous (from 1 cup dried)
1 cup packed fresh herbs, such as dill and parsley, chopped

Steps:

  • Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
  • Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

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