Ouzo Marinated Shrimp Souvlaki

Ingredients:

1 large tomato, peeled and seeded

 1 cup extra virgin olive oil

 4 tablespoon fresh basil leaves, minced

 2 garlic cloves, minced

 Grated zest of 1 lemon

 3 tablespoon ouzo

 2 tablespoon red wine vinegar

 Pinch of cayenne

900 grams shrimp, deveined and shelled

Parsley to serve

How to cook:

Chop the tomato and puree in a food processor. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

Preheat the grill or barbecue.

Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve. Kali oreksi!

Shrimp With Ouzo and Honey

Ingredients:

• 1/2 cup mild honey 
• 1/4 cup ouzo
• 3 medium limes, finely grated to yield 2 teaspoons, squeezed to yield 1/3 cup juice
• 1 tablespoon garlic, minced
• 1 tablespoons fresh ginger, minced
• 2 teaspoons hot sauce 
• Kosher salt
• 24 colossal shrimps, shelled and deveined
• 1 tablespoons coarsely chopped fresh cilantro

How to cook:

In a skillet, combine the honey, ouzo, lime juice and zest, garlic, ginger, hot sauce, and 1teaspoon salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp and cook until just pink and opaque throughout, about 1 minute per side.

Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately. Kali oreksi!