Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice-fresh
  • 1 tablespoon chopped fresh oregano
  • 20 large peeled shrimp
  • ¼ teaspoon salt/pepper , each
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • 4 cups chopped fresh tomatoes
  • 2 ears of corn
  • ½ cup green onions
  • salt/pepper , to taste
  • feta cheese, sprinkled
  • fresh chopped parsley, sprinkled

Directions

For shrimp, combine lemon juice, 1 tablespoon oil, 1 tablespoon garlic, oregano, salt and pepper Add shrimp and toss to coat; for marinade in a bowl. Refrigerate for 15 minutes.

Preheat grill.

For the sauce, saute garlic and pepper flakes in 2 tablespoon oil for one minute. Deglaze pan with wine, cook until liquid is reduced by half, 2-3 minutes. Stir in tomatoes and corn; cook about 5 minutes. Remove from heat and add salt and green onions.

Cook garlic and serve with the sauce over the shrimp. Sprinkle with parsley and feta.

Source

Servings/Yield