If tomatoes aren’t your thing – and to be honest they aren’t mine – fennel or pattypan squash will make a mighty fine replacement in this recipe. The zingy feta dip can be made up to two days in advance and tucked in the fridge until needed.
In a small bowl, combine the lemon zest and juice, olive oil, salt, pepper, shallot, and oregano and whisk to combine. Add the shrimp and tomatoes and toss. Let rest for 10 minutes to let flavours infuse the shrimp.
While the shrimp is marinating, place all of the dip ingredients in a food processor and pulse until smooth and well combined. Transfer the sauce to a small bowl, cover, and store in the fridge until needed.
Preheat the grill to medium-high. Thread the shrimp and tomatoes onto the soaked skewers, alternating between the two. Place the skewers on the oiled grill and cook for 2 minutes per side, or until the shrimp is cooked through.
Serve hot or at room temperature with feta dip on the side.