Instructions: In large bowl, stir together oil, garlic, capers, dill, oregano, lemon peel, fennel seeds (crush fennel seeds with mortar and pestle, flat side of meat mallet or bottom of saucepan), salt and pepper. Stir in shrimp to coat; cover and refrigerate at least 2 hours or up to 4 hours.

Heat grill. Equally divide and thread shrimp, artichoke hearts and tomatoes onto 4 (10- to 12-inch) metal skewers. [See variation.] Brush marinade over shrimp. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes; turn. Place feta on shrimp [messy!]. Cook an additional 3 minutes or until shrimp turn pink and cheese is melted.

This recipe yields 4 servings.

Variation: Rosemary Skewers. Cut 12- to 14-inch long boughs of rosemary. Strip the leaves from 10 to 12 inches from bottom, leaves a decorative tip. Soak in water as you would bamboo skewers. When grilling, protect the rosemary leaves from flame (use foil or position away from burner).

Serving Ideas: Orange sections and almond biscotti make a great dessert.

Comments: Inspired by the flavors of the Greek isles, these shrimp skewers are elegant enough for a sit-down dinner party but easy enough for a Saturday picnic.

Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.