Grilled Garlic Shrimp with Ptitim

Ingredients:

• 450 g large shrimp, peeled and deveined
• 6 tablespoons extra-virgin olive oil, plus more for greasing the grill grate
• 2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 3 large cloves of garlic, grated
• 3 lemons
• 2 tbsp. ptitim
• 1/4 cup golden raisins
• 2/3 cup crumbled feta
• 1/3 cup kalamata olives (pitted), halved
• 1/3 cup coarsely chopped fresh parsley
• Special equipment: 4 wooden skewers, 30 cm long.

Preparation:

1. Preheat a grill or grill pan over high heat. Soak four wooden skewers in water for at least 30 minutes.
2. Place the shrimp in a large zip-lock plastic bag. Add 2 tablespoons of olive oil, oregano, crushed red pepper, 1 grated garlic clove, and the zest and juice of 1 lemon. Seal the bag tightly and lightly massage the marinade into the shrimp using your hands. Marinate for 15 minutes at room temperature.
3. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the ptitim and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the remaining 2 garlic cloves and cook, stirring, for about 1 minute. Add 2 1/4 cups water, raisins, and 1 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the ptitim is tender, about 12 minutes. Transfer the ptitim to a large bowl and toss with a fork to break up any lumps and release any excess steam. Set aside.
4. Thread about 5 shrimp onto each skewer. Lightly brush the grill grate with olive oil. Grill the shrimp until lightly charred on both sides and cooked through, 1-2 minutes per side.
5. Add the remaining 3 tablespoons of olive oil, feta, olives, and parsley to the bowl with the ptitim. Finely grate the zest of 1 lemon, add it to the ptitim along with the juice of this and the remaining lemon, and toss to combine. Season with salt and pepper to taste, divide among 4 plates, and top with the shrimp.