Garlic Shrimp Skewers & Greek Salad

Greek Salad

 Ingredients

 Dressing

6 tbsp. Freshly squeezed lemon juice
4 cloves Garlic, minced
2 tsp. Salt 
1 cup Extra-virgin olive oil
2 tsp. Fresh oregano, minced
Freshly ground black pepper

Salad 

1 Head lettuce*
8 ounces olives
200g Emma Feta cheese*
1 English cucumber
2 Vine ripen Tomatoes*
1 medium red onion
1 Bell pepper* 

Directions

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

Rinse and dry lettuce, tare into bite sized pieces. Chop cucumber, tomatoes, onions and peppers into ½-1” sized pieces.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Scatter the olives, crumble cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remainder of the dressing around so diners can add more dressing if wanted.

 *In Flyer April 4-10, 2021
Recipe and Photo Credit: Food Network

Garlic Shrimp Skewers

 Ingredients

⅓ cup Emma olive oil
Zest of 2 lemons
5 garlic cloves minced
¼ cup packed chopped fresh parsley
1 tsp. Oregano
1 tsp. Paprika
½ tsp. Coriander 
½ tsp. Red pepper flakes
2 lb. large shrimp, peeled and deveined*
Salt 

Directions

Combine the marinade ingredients in a small bowl. Reserve 2 tbsp. of the marinade in a separate bowl for later.

Pat the shrimp dry and season with salt. Place the shrimp in a large bowl and pour the marinade all over.

Cover and refrigerate for 20 to 30 minutes (do not go longer).

Thread the shrimp on skewers, about 4 large shrimp per skewer. (If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).

To grill on an outdoor gas grill. Preheat a gas grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325ºF). Carefully grease the cooking grates. Once the grill reaches the recommended temperature, add the shrimp skewers, and close the lid. Cook shrimp for 2 to 3 minutes on each side or until no longer translucent. If using precooked shrimp grill for 1-2 minutes per side.

Transfer the grilled shrimp skewers to platter and spoon the remaining marinade you reserved earlier over the grilled shrimp skewers. Add a splash of lemon juice. Serve immediately. Service with rice, pasta, or roasted potatoes.

 Time Saver Tip*

Double up on the marinade mixture to use for roasting potatoes! Canada grown creamer potatoes are on sale and are perfect for BBQing! Rinse and halve potatoes, toss with marinade mixture. Use tin foil to make a foil pouch for cooking, and place on the grill. Cook until fork tender, approx. 15-20 minutes.

 *In Flyer April 4-10, 2021
Recipe and Photo Credit: The Mediterranean Dish