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.
Thanks!
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.
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Can’t get much easier and tastier than this! What a great appetizer to throw together and I know if was a real crowd pleaser! Thanks for sharing this great idea!
Well this may become my go-to dish to take to parties. What a great idea – great flavors and east and fast to make.
Yum!
Right up your alley, FA!
There is no reason not to prepare an appetizer when it is as simple as this one is. I make marinated feta and olives but never thought of adding shrimp….great idea.
Hey Peter took my comment. Short and sweet!