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shrimp olive oil oregano salt ground black pepper garlic chick peas water lemon juice flat leaf parsley pita bread butter
Viewed: 47 - Published at: 3 years agoIngredients
- 1 12 lbs large shrimp, shelled
- 9 tablespoons olive oil
- 12 teaspoon dried oregano
- 1 teaspoon salt
- 14 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 4 cups drained and rinsed canned chick-peas (two 19-ounce cans)
- 14 cup water
- 3 tablespoons lemon juice
- 3 tablespoons chopped flat leaf parsley
- 4 pita bread
- 4 tablespoons butter, at room temperature
Method
- Light the grill or heat the broiler.
- Thread the shrimp onto four skewers.
- Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.
- In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through.
- With a potato masher, mash the chickpeas.
- Stir in 1 tablespoon of the lemon juice and the parsley.
- Cover to keep warm.
- Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.
- Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all.
- Cut into quarters.
- In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice.
- Mound the chickpeas on plates.
- Top with the shrimp skewers and surround with the pita quarters.
- Pour the lemon oil over the shrimp and chickpeas.
