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


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.