Grilled Shrimp with Greek Wheat Berry Salad

30m Prep Time
1h15m Cook Time
4 Yield
Preparation Directions

STEP ONE

PLACE wheat berries and 1/2 teaspoon salt in medium saucepan. Cover with about 4 cups hot water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 to 1 1/4 hours or until tender. Drain.

STEP TWO

WHISK oil, lemon juice, dill weed, garlic, black pepper and remaining 1/2 teaspoon salt in large bowl. Combine 2 tablespoons oil mixture with shrimp and red pepper in medium bowl; stir to coat. Let stand 15 minutes. Reserve remaining oil mixture.

STEP THREE

THREAD red pepper and shrimp onto four soaked wooden or metal skewers, beginning and ending with red pepper. Grill, turning once, until shrimp are pink and opaque in center, about 3 to 4 minutes per side.

STEP FOUR

ADD cooked wheat berries, cucumber, olives and green onion to reserved oil mixture. Mix well. Spoon onto serving plates. Place cooked kabobs over salad mixture. Sprinkle with feta cheese.
Tip
Three cups cooked orzo pasta or plain couscous may be used in place of wheat berries, if desired. Cook orzo or couscous according to package directions; then proceed as directed above in step 2.

Butter Flavor, Crisco Results

For those who love the taste of butter, but demand the performance of shortening.

That's Me

We’re Pie People

If you like pie as much as we do, you’re gonna wanna check this out.

More Pie, Please

More Good Stuff From Us

Easy-to-measure shortening sticks with butter flavor.

Our flavorless and most versatile cooking oil with a light texture.

Refined Organic Coconut Oil is the key ingredient to creating flavorful classic plates and diverse dishes.

A Message to Our Crisco Family about the Coronavirus.

Learn More