MARINATED GREEK SHRIMP with BARLEY, LENTIL AND PEA SALAD

MARINATED GREEK SHRIMP with BARLEY, LENTIL AND PEA SALAD

Offered by New Orleans Greek Fest

Vegan, vegetarian and pescatarian dishes at Greek Fest 2018. Photographed on May 15 with Ann Maloney. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

MARINATED GREEK SHRIMP

Serves 4

1 pound large shrimp, peeled and deveined

For marinade

1/4 cup LYKOVOUNO olive oil

1 teaspoon LYKOVOUNO dried oregano

3 medium garlic cloves, chopped

1 lemon, juiced

Salt, to taste

Pepper, to taste

Wooden skewers

Place shrimp in an airtight container. Add marinade, stir and chill overnight in refrigerator.

Soak wooden skewers in water. Thread marinated shrimp onto skewers and place on clean, lightly oiled grill over medium heat. Cook shrimp for 2 to 3 minutes on both sides.

Serve on pita or atop a salad.

Vegan, vegetarian and pescatarian dishes at Greek Fest 2018. Photographed on May 15 with Ann Maloney. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

BARLEY, LENTIL AND PEA SALAD

Makes 4 servings.

3 cups vegetable broth or water

1/3 cup dried barley

1/3 cup dried lentils

1/3 cup dried split peas

1 teaspoons chopped garlic

1/4 cup LYKOVOUNO extra virgin olive oil

1 bunch green onions, chopped

1/4 cup chopped fresh basil, plus more for garnish

Juice of 1 lemon, or to taste

Salt, to taste

Pepper, to taste

Boil broth. Add lentils, barley and peas and cook on medium heat for 15 to 20 minutes, or until tender. Strain and cool. Add garlic to olive oil and add garlic oil to cooled grains and peas. Add remaining ingredients. Season with salt and pepper. Chill before serving. Sprinkle reserved fresh basil on top, if desired.