Both from Gourmet magazine
Grilled Oregano Shrimp
1/4 cup olive oil
2 tsp dried oregano, crmbled
1 small onion
24 peeled and deveined large shrimp @ 1lb
4 long skewers
Get your grill medium hot is says or I used a skillet pan that has ridges - just sprayed with Pam
stir together oil, oregano, and 3/4 tsp each of salt and pepper
cut onion lengthwise into 3/4 inch wedges and separate layers
toss shrimp and onion with oil mixture then thread 6 shrimp onto each skewer, alternating with single layers of onion
grill shrimp, covered only if using a gas grill, turning once until
just cooked through 3-4 minutes or about 6 minutes on the skillet
I didn't have fresh shrimp so used frozen cooked ones - came out fine - also I had half of a large red onion so used that.
For as simple as this is it is YUMMY
served with
Orzo with feta, tomatoes and dill
3 tbsp extra virgin olive oil
2 cups cherry tomatoes halved
1/2 cup fresh chopped dill (couldn't find so used dry - you use MUCH less dry than fresh)
1 tsp grated lemon zest
1 cup orzo
1.5 cps crumbled feta (6 oz tub)
Toss together oil, tomatoes, dill zest and 1/2 tsp each salt and pepper in a lge serving bowl. Let stand at least 10 minutes
cook orzo, al dente
drain orzo and toss with tomato mixture. Add feta and toss again