Updated Nov 24, 2014Chatelaine
- 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.
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.
NutritionCalories 300, Protein 19 g, Carbohydrates 16 g, Fat 17 g, Fibre 5 g, Sodium 738 mg.
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.