INGREDIENTS

INSTRUCTIONS

Notes: From Orange County Registar  Advance preparation: Shrimp can be
grilled the day before serving and  stored, airtight, in the
refrigerator. Bring to room temperature just  before serving.
Vinaigrette can be prepared 3 days in advance and  stored in the
refrigerator in a sealed jar.  Preliminaries: Soak skewers in water for
at least 1 hour. This will  help to prevent them from burning.  Place
shrimp in a nonreactive bowl, such as glass or stainless steel.
Drizzle with olive oil and top with fresh mint. Gently toss, cover
with plastic wrap and refrigerate for 2 hours. Preheat grill or
broiler. Thread shrimp on skewers, about 5 on each skewer. Grill or
broil shrimp, about 2 minutes per side, or until pink and fully
cooked. Place on platter. Prepare vinaigrette. In a small bowl,
combine 1/2 cup olive oil, vinegars and garlic salt to taste. Using a
fork, push shrimp off skewers and place in center of platter. Drizzle
vinaigrette on top of shrimp and sprinkle with feta. Surround with
sliced bread. Garnish with sprigs of fresh mint.  Yield: 10-12 servings
Nutritional information (per serving): 131 calories, 11.7 grams fat,
2.8 grams saturated fat, 47 milligrams cholesterol, 147 milligrams
sodium,  Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty)
on Mar  27, 1998

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