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In a medium bowl, combine all marinade ingredients, from olive oil through dried basil.
Pat the shrimp dry with paper towels. Then add to the marinade and toss. Set in the refrigerator for 30 minutes to marinate. Stir occasionally.
Preheat oven broiler. Line a baking sheet with foil for easy cleanup.
Optional: Thread four or five shrimp on each skewer. Set shrimp on baking sheet. Discard the rest of the marinade (or boil marinade and use as sauce per serving instructions below.)
Broil shrimp for 2 minutes on the first side and then flip the shrimp. Broil for another 2 minutes on the second side. Shrimp is done when it is pink. Do not overcook.
Garnish shrimp with some minced parsley, a squeeze of lemon and some crumbled feta. Serve warm or at room temperature.
FREEZER MEAL INSTRUCTIONS:
To freeze: Complete steps 1, 2 and 4. Place skewers in a freezer bag. Pour the rest of the marinade over the shrimp in the bag. Seal the bag well, toss to combine and freeze.
To prepare: When ready to cook, submerge sealed freezer bag in cold water until the shrimp is mostly thawed (about 15 minutes). Then cook and serve according to directions.
Boil the leftover marinade in small pot on the stovetop for 4-5 minutes and then pour over shrimp and pasta or rice. Then top with parsley, lemon and feta.