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• 1 pound large raw, peeled and deveined shrimp
• 2 large cloves garlic, peeled and minced
• 2 tsp dried oregano
• pinch red pepper flakes
• 2-3 Tbs olive oil
for the pesto:
• 4 loosely packed cups spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup walnut halves (or 1/3 cup chopped walnuts)
• juice of 1/2 lemon
• olive oil as needed (approx. 1/3 cup)
Toss the shrimp with 2 large minced cloves of garlic, 2 tsp dried oregano, a pinch of red pepper flakes and a few Tbs of olive oil. Place that bowl right into the fridge and let the shrimp marinate for about 1/2 hour.
To make the pesto, add about 4 cups loose packed spinach to a food processor and add 1/2 cup crumbled feta cheese, 1/2 cup walnuts, 1 small clove garlic, the juice of 1/2 large lemon, put the lid on top, turn the machine on and then drizzle olive oil into it as you need to make a smooth pesto like consistency. (approx. 1/3 cup)
Preheat the grill and place 2-3 marinated shrimp onto each skewer.
Depending on the size of the shrimp, they might only take 5-6 minutes or maybe 8-10 minutes tops to cook.
Serve the shrimp skewers up while they're still nice and hot with steamed rice on the side if you like and a big dollop of the pesto. Finish with a squeeze of lemon juice over the top of everything.
If you're using wooden skewers it's a good idea to soak them in water a bit ahead of time.
Cook a batch of rice to serve with it if you like. Use any leftover pesto as a sauce for other grilled seafood, chicken or lamb.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.