Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket. This recipe can easily be doubled to serve four, either by cooking in two batches or using two grill baskets.

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What you’ll need

　　Chevron

　　Chevron

　　Grill Basket

　　Buy At Amazon

　　Microplane

　　$16 At Amazon

　　Kosher Salt

　　$12 $11 At Amazon

　　Olive Oil

　　$33 $30 At Amazon

　　

Ingredients

2 servings

　　1 large garlic clove, finely grated

　　2 teaspoons finely chopped oregano

　　¾ teaspoon kosher salt

　　¼ teaspoon crushed red pepper flakes

　　2 tablespoons olive oil, plus more for grill basket

　　10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on

　　1 medium zucchini (about 8 ounces), sliced into ¼" rounds

　　1 pint cherry tomatoes

　　2 pita pockets

　　⅓ cup crumbled feta (about 1.5 ounces)

　　

Special Equipment

A flat grill basket (about 13 1/2 x 8 1/2")

　　

Step 1

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.

　　

Step 2

Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.

　　

Step 3

Meanwhile, grill pita just until warm and toasted.

　　

Step 4

Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.