Recipe courtesy of Patrick Decker
Grilled Shrimp and Greek Bread Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 47
- Sodium
- 477
- Total: 35 min
- Active: 15 min
Ingredients
16 large shrimp, peeled and deveined
1 teaspoon dried oregano
Salt and ground black pepper
2 tablespoons vegetable oil, divided
1 pint cherry or Campari tomatoes, halved
2 Kirby or 4 Persian cucumbers, thinly sliced
1 cup assorted pitted olives
2 tablespoons high-quality extra-virgin olive oil, plus more for drizzling
1 lemon, divided
One 10- to 12-ounce block bread cheese, sliced into four pieces
Directions
- Preheat a grill or grill pan to medium-high. Lay 8 wooden skewers in a baking dish and cover with cold water; soak for 15 minutes (you can skip this step if using metal skewers). Thread 4 shrimp onto two skewers for each serving. Season the shrimp with the dried oregano and some salt and pepper and drizzle with 1 tablespoon of vegetable oil. Grill the shrimp, turning occasionally, until pink in color and cooked through, about 5 minutes total.
- While the shrimp are on the grill, in a medium bowl toss together the tomatoes, cucumbers, olives, olive oil, juice of half the lemon, and some salt and pepper. Let the salad marinate for 5 minutes. Cut the remaining lemon half into wedges
- Once the shrimp come off the grill, brush both sides of the bread cheese slices with the remaining vegetable oil and grill just until softened, about 20 seconds per side.
- Serve the bread cheese while still warm with the vegetable salad, grilled shrimp, wedges of lemon, and a few drizzles of extra-virgin olive oil.
Cook’s Note
If your market or local cheese shop doesn't have bread cheese, you can easily use a block of haloumi to make this meal. Taste it before using any salt, though, as haloumi is brined and can vary in its saltiness from brand to brand.