Shrimp & Feta
Kalamata Olives, Lemon Wheels
Oregano, Red Chile Flakes, Olive Oil, Lemon Juice
The following note was in my mailbox at work:
Lori Lynn – Please bring an APPETIZER for the party on Tuesday.
Once a month we have a festive luncheon for the faculty and staff who are celebrating birthdays. This month I brought spicy Shrimp & Feta which is definitely a crowd-pleaser. And it couldn’t be much easier or quicker to prepare.
Place cooked shrimp in a large ziplock bag with hunks of good feta and lemon wheels. Add dried oregano and red chile flakes to taste. Pour in plenty of fruity olive oil and fresh squeezed lemon juice to well-coat the mixture. Place drained pitted kalamata olives in a separate baggie to keep them from discoloring the feta. Travel time to work or to a party gives the mixture time to marinate. To serve, gently toss the bag to mix all the ingredients then pour into a pretty serving bowl. Top with the olives. That’s it.
Wow, might be my shortest post since 2007.