feta shrimp kabobs

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• For an easy meal, serve these Greek-inspired shrimp skewers over couscous tossed with bell peppers, tomatoes, and chopped parsley.

• 2 pounds large shrimp, peeled and deveined (32 to 40 shrimp)
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon chopped rosemary
• 2 teaspoons dried oregano
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon red-pepper flakes
• 1 lemon, cut into wedges
• 1/2 cup crumbled feta cheese
• directions

  1. 

  Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt and red pepper; seal bag and turn to coat. Marinate in the fridge 30 min to 1 hr.

  2. 

  Discard marinade, then thread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 min. Sprinkle shrimp with feta cheese. Makes 6 servings.

  NUTRITION INFORMATION

  Per Serving: cal. (kcal) 225, Fat, total (g) 9, chol. (mg) 240, sat. fat (g) 3, carb. (g) 5, fiber (g) 1, pro. (g) 33, sodium (mg) 471, Percent Daily Values are based on a 2,000 calorie diet