Grilled Shrimp and Marinated Vegetables
Serving Size / Yield
- 4 Tbs. fresh lemon juice
- 4 Tbs. oil
- 1 Tbs. fresh oregano, chopped fine
- 1 clove garlic, minced
- 1/2 English cucumber, cut into 1/2-in. pieces
- 1 pt. cherry tomatoes, halved
- 1/2 small red onion, sliced thin
- 1 lb. large shrimp, peeled and deveined
- 2 (8-in.) pita loaves
- 1 yellow bell pepper, top and bottom removed
- 3 Tbs. sesame seeds, optional
To make the dressing, whisk together 2 Tbs. lemon juice, 3 Tbs. oil, 1/2 Tbs. oregano, 1/2 clove garlic, and salt and pepper to taste in a large bowl. Stir in the tomatoes, cucumber, and onion and let it stand at room temperature while grilling.
To make the shrimp marinade, whisk together 2 Tbs. lemon juice and remaining oregano and garlic in another large bowl. Stir in the shrimp and coat well. Marinate for 10 minutes at room temperature.
Lightly brush the pitas and bell peppers with oil on both sides. Season with salt and pepper. Grill the pitas on an oiled grill until browned and slightly crisp, about 2 minutes on each side. Grill the pepper for 1 1/2 minutes on each side.
Add the remaining oil to the shrimp and toss to coat. Thread 4 shrimp onto a skewer, all facing the same way. Season with salt and pepper to taste. Grill the shrimp for 2 minutes on each side, or until the shrimp are cooked through.
Break the pitas into bite sized pieces and chop the peppers. Remove the shrimp and stir thyme into the tomato mixture along with the pitas, peppers, and sesame seeds. Season with salt and pepper to taste.