You can practically toss together the ingredients for this appetizer right on your patio, while you sip a cocktail or glass of ice tea and cook the shrimp on the grill.
1/4 cup Kalamata olives, pitted and coarsely chopped
1 small tomato, chopped
1/2 teaspoon dried oregano (or 1/2 tablespoon. fresh chopped)
1/2 teaspoon minced garlic
3 tablespoons + 1 tablespoon olive oil
1 tablespoon red wine vinegar
1 pound large shrimp, shelled & deveined
Salt & pepper
1/4 cup crumbled feta
In a small bowl, stir together olives, tomato, oregano, garlic, 3 tablespoons olive oil, and vinegar. Season with pepper.
Drizzle shrimp with remaining tablespoon of olive oil and season with salt & pepper.
Skewer shrimp if you’re going to grill them, to make it easier to turn them.
Start your grill and heat to 400° or very hot. Or heat a grill pan over high heat. Cook shrimp 2 minutes per side, or until just cooked through.
In a shallow dish, toss shrimp with olive mixture and let stand 15 minutes. Sprinkle with feta and serve with baguette slices or tortilla wedges