Greek Shrimp Skewers With Chopped Zucchini Salad Recipes

GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE

Steps:

• In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.
• Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
• Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Steps:

• For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
• Slowly drizzle in the oil until blended.
• Add in honey or sugar if desired, then season with black pepper to taste.
• Refrigerate until ready to use.
• Adjust oven rack to the top position.
• Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
• Drizzle the oil over veggies and and toss with hands to coat.
• Lightly season both sides with salt and black pepper.
• Broil for 8-10 minutes or until lightly browned, turning over once.
• Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
• Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
• Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
• Season with lots black pepper.
• At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

SHRIMP AND ZUCCHINI SKEWERS

Steps:

• Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.