Greek Shrimp Skewers with Arugula Salad

Marinade:
1/4 cup olive oil
2 tsp smoked paprika
1.5 tsp dried oregano
1 tsp garlic powder
1/2 tsp dried fennel
1 tsp cumin
1/2 tsp red pepper flakes
3/4 tsp salt
3/4 tsp pepper
Zest of 1 lemon

For skewers:
1 zucchini, cut into thick half moons
1 yellow pepper, cut into pieces that match zucchini sizes
1 red onion, cut into about 1/2 inch pieces that fit in the curve of the shrimp
Juice of 1/2 lemon

1 pound of jumbo raw shrimp, peeled and deveined. 

Yogurt dill sauce (optional):
1 small Greek yogurt (~5oz)
2 TBSP Mayo
Juice from 1/2 lemon
1 TBSP fresh dill, finely chopped
2 tsp chives, finely chopped
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Pinch red pepper flakes 

Directions for skewers: 

1. Marinate shrimp, peppers, onion and zucchini for 30-90 minutes in a large bowl in the fridge. 

2. Soak wooden skewers in water while you're marinating to prevent burning.  

3. Skewer all of the ingredients, alternating evenly. 

4. Whatever marinade is left in the bowl drizzle over skewers. 

5. Right before grilling spritz with lemon. 
6. Grill 6-7 minutes each side or until shrimp pink.

Serve along with this refreshing Greek and Arugula Salad!

Greek Arugula Salad: 

Ingredients: 

1 (5oz) package of arugula

1 (5oz) container of feta cheese crumbles

1/2 of a large cucumber, seeded and diced

Greek Salad Dressing:

1/4 cup lemon juice (1 juicy lemon)
1/2 cup olive oil
1 TBSP dijon mustard
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 clove of garlic, minced
1/4 tsp APGS (all purpose greek seasoning)
Shake and reserve

To plate the salad, toss the arugula in a big bowl with most of the dressing. Divide among two plates. Top with cucumber and feta. 

The yogurt dill dressing is not necessary and actually my husband didn't use it and said the skewers didn't need a sauce. I like the tangy bit of greek yogurt and the scent of dill so I opted to add the dill sauce.  

Wine Pairing: 

Pine Ridge

Chenin Blanc-Viognier

2021

Napa Valley, CA