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Grilled spiced shrimp and dolmades with zucchini salad Photo by Sian Richards
A delicious, Greek-themed dinner ready in 30 minutes. Serve with a modern Greek blend white wine.
12 wooden skewers
454 g frozen raw tiger shrimp, thawed
12 dolmades
2 tbsp olive oil
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp salt
SOAK skewers in warm water 20 min.
PREHEAT barbecue to medium. Pat shrimp dry with paper towels. Thread shrimp onto 4 skewers. Thread 2 skewers through 3 dolmades to keep them steady. Repeat with remaining skewers and dolmades.
WHISK oil with coriander, cayenne and salt in a small bowl.
OIL grill, then barbecue dolmades, with lid open, 1 min per side. Brush with half of oil mixture, then transfer to plates. Barbecue shrimp until pink and firm, 2 to 3 min per side. Brush both sides with oil mixture, then transfer to plates.
Calories 300, Protein 19g, Carbohydrates 16g, Fat 17g, Fibre 5g, Sodium 738mg.
Pair it with: A modern Greek blend The sprightly sauvignon blanc and the native vilana combine to great effect in this white, giving us lively flavours of yellow pear, melon rind and sun-warmed figs. It's a dream with zesty shrimp too. Our pick: Thalia Mediterra White, Greece, $10.
Serve with zucchini "pasta" salad.
Shopping tip: Dolmades are rice-stuffed grape leaves available in supermarket deli carts or cans. They are typically served as appetizers but make a great side if you're pressed for time.