With pita cut into triangles, this makes a tantalizing appetizer with lordly Greek overtones, fit for a god or a guest. Served on rice, it makes a spectacular main course.
1 tsp dried mustard
2 cloves minced garlic
2 tbsp chopped fresh basil or 1/2 tsp dried
2 tbsp chopped fresh oregano or 1/2 tsp dried
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Dan T’s Spiced
1 lb large deveined shrimp *or 1 lb scallops or deboned chicken breasts
1/4 cup chopped black kalamata olives
1/4 cup chopped sun dried tomatoes
1/2 cup crumbled Greek feta cheese
about 8 pitas, cut into triangles
Combine first 7 ingredients and marinate shrimp for 20 minutes. Grill or broil shrimp until just cooked 4 – 5 minutes, turning once and reserving marinade. Bring marinade to a boil, add remaining ingredients, then simmer 2 – 3 minutes until cheese starts to melt. Toss sauce with shrimp and serve surrounded with pita.
Recipe compliments of Dan T’s Inferno Foods