Saveur

Photo: Christopher Hirsheimer

12 large fresh shrimp, peeled,
   butterflied, and deveined
4 tbsp. extra-virgin olive oil
2 cloves garlic, peeled and
   finely chopped
1/4 cup white wine
Salt and freshly ground
   white pepper
4 sprigs fresh mint
2 tbsp. fresh lime juice
2 tbsp. fresh lemon juice
3/4 cup crumbled feta

1. Preheat grill or stove-top grill. Meanwhile, put shrimp, 2 tbsp. of the oil, garlic, wine, and salt and pepper to taste in a medium bowl and toss to mix well. Set shrimp aside and allow to marinate for 5–6 minutes. Strip leaves from 2 of the mint sprigs, coarsely chop, and set aside.

2. Transfer shrimp to grill, discarding marinade, and grill over medium-high heat, turning once, until shrimp are just cooked through, 1–2 minutes per side.

3. Transfer shrimp to a medium bowl. Add remaining 2 tbsp. oil, reserved chopped mint, lime juice, and lemon juice and set aside until shrimp cool to room temperature, about 15 minutes.

4. Divide the shrimp evenly between 2 salad plates. Pour dressing over shrimp, scatter feta over shrimp, and garnish each plate with leaves from remaining 2 sprigs mint.

SERVES 2

This article was first published in Saveur in Issue #51