MAKES ABOUT ½ CUP
¼ |
cup extra-virgin olive oil |
1 |
large tomato, cored, seeded, and minced |
1 |
tablespoon minced fresh oregano |
⅛ |
teaspoon salt |
1 |
(10-inch) disposable aluminum pie pan |
4 |
ounces feta cheese, crumbled (1 cup) |
⅓ |
cup kalamata olives, pitted and chopped fine |
2 |
tablespoons lemon juice |
3 |
scallions, sliced thin |
Combine oil, tomato, oregano, and salt in aluminum pan. Cook over hot side of grill, stirring occasionally, until hot, about 1½ minutes. Move to cool side of grill and proceed to grill shrimp, adding feta, olives, lemon juice, and scallions just before serving.