- 1/4 cup olive oil
- 2 teaspoons dried oregano, crumbled
- 1 small red onion
- 24 peeled and deveined large shrimp (about 1 pound)
- 4 long metal skewers
- Orzo with Feta, Tomatoes, and Dill
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
- Stir together oil, oregano, and 3/4 teaspoon each of salt and pepper in a bowl.
- Cut onion lengthwise into 3/4-inch wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.
- Grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 3 to 4 minutes total.