Lemon-Dill Shrimp

Lemon-Dill Shrimp

Photo by John Kernick

This dish gets much of its character from the smoky flavor that only a grill can deliver.
Prep 15 m
Marinate 30 m
Cook 10 m
Grill 2 - 4 m



  1. 1 of 5 Have 4 metal or bamboo skewers ready. If using bamboo, soak in water for at least 30 minutes.
  2. 2 of 5 Place shrimp in a medium bowl, add 1/4 cup Lemon-Dill Vinaigrette and toss to coat evenly. Cover and marinate in the fridge for 30 minutes. Set aside bowl with remaining vinaigrette.
  3. 3 of 5 Prepare grill for direct cooking over high heat (450 degrees to 550 degrees ).
  4. 4 of 5 On the stove, bring a medium saucepan three-fourths full of salted water to a boil. Add pasta and cook according to package directions for al dente. Drain pasta and add to vinaigrette in serving bowl. Add feta, bell pepper, olives, scallions and oregano and toss to combine. Set aside.
  5. 5 of 5 Thread 4 shrimp onto each skewer, bending each shrimp so skewer passes through it twice, near the head and near the tail. Brush cooking grates clean. Grill shrimp over direct high heat, with lid closed, until firm to the touch and just turning opaque in center, 2 to 4 minutes, turning once. Remove from grill and serve right away with pasta. Recipe courtesy of Weber's Greatest Hits by Jamie Purviance
Nutrition Information for Lemon-Dill Shrimp
Servings Per Recipe:
Per Serving: