Photo: Marcus Nilsson
Chef Michael Symon of Lola Bistro in Cleveland reserves a portion of this marinade to use as a sauce for the cooked shrimp.
DirectionsActive time: 45 minutes
Total time: 2 hours
In a large bowl, whisk together lemon juice, oil, ginger, salt, coriander, pepper, and garlic. Transfer about ⅓ of the mixture to a small bowl and reserve for serving. Add shrimp to remaining marinade and toss to coat. Cover and chill 1 hour.
Preheat grill to medium-high heat. Meanwhile, soak 8 (10- or 12-inch) wooden skewers in water 20 minutes. Drain shrimp (discarding marinade) and thread onto skewers. Grill, turning once, until lightly charred and cooked through, about 5 minutes. Transfer to a platter, drizzle with reserved marinade, scatter Feta and dill over the top, and serve.
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From the July 2012 issue of O, The Oprah Magazine
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