- 1/2 cup crumbled Feta (2 ounces)
- 1 tablespoon chopped fresh dill
- 5 tablespoons olive oil
- kosher salt and black pepper
- 16 peeled and deveined large shrimp (about 1 pound)
- In a bowl, combine the Feta, dill, 4 tablespoons of the oil, and ⅛ teaspoon pepper.
- Thread the shrimp onto skewers; brush with the remaining tablespoon of the oil and season with ¼ teaspoon each salt and pepper. Grill over medium-high heat until opaque, 2 to 3 minutes per side. Drizzle with the sauce.