Fennel & Lemon Shrimp Skewers on Salt Block
Succulent shrimp marinated in lemon, garlic, fennel, and oregano, grilled on a salt block with charred fennel and served with a tangy yogurt-ouzo sauce.
ingredients
- 1 (10-inch) square salt block, at least 1½ inches thick
- 2 tablespoons extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1 teaspoon cracked fennel seed
- 1 teaspoon chopped fresh oregano leaves
- 1 pound jumbo shrimp, peeled and deveined
- 4 fennel ribs, wide pale-green parts only
- ¼ cup plain Greek yogurt
- 1 tablespoon ouzo or other anise-flavored liqueur
- ¼ teaspoon fine sea salt
- ½ lemon, cut into 4 wedges
steps
- 1.
Soak salt block in water for 2 hours. Preheat grill to medium-high heat.
- 2.
In a bowl, combine 2 tablespoons olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon fennel seed, and oregano. Add shrimp and toss to coat. Set aside to marinate for 30 minutes.
- 3.
Slice fennel into wedges. Toss with remaining garlic, olive oil, lemon juice, fennel seed, salt, and pepper. Set aside.
- 4.
Thread marinated shrimp and fennel onto skewers.
- 5.
Place salt block on grill and heat for 10 minutes. Grill shrimp skewers and fennel, turning once, until shrimp are pink and fennel is lightly charred.
- 6.
In a small bowl, mix yogurt, ouzo, salt, and remaining lemon juice.
- 7.
Serve shrimp skewers and fennel with yogurt-ouzo sauce and lemon wedges.
