appetizers | party food

Roasted Shrimp with Feta, Endive & Fennel

2 tablespoons lemon zest
3 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
3 tablespoons olive oil
1 small red onion chopped
1 tablespoon oregano
1/4 shaved fennel bulb (use a mandolin)
3 endives separated, and rinsed
fennel fronds
12 medium shrimp
2 ounces feta

Preheat oven to 425 degrees.  In a bowl, whisk, lemon zest, lemon juice, salt and pepper and olive oil.  Add the red onion, chopped oregano, shaved fennel.  Roast shrimp in the oven for 2-3 minutes until pink.  Arrange endive leaves on a serving platter.  Add shrimp, spoon a tablespoon of marinade on each shrimp and sprinkle crumbled feta. Garnish with fennel fronds. 

Recipe adapted from Martha Stewarts Hors D’oeuvres Handbook

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