Greek Shrimp Salad
Ingredients
1 lb Raw Shrimp (peeled)
To Taste Sea Salt and Pepper 2 Medium Tomatoes (chopped) 1 Cucumber (chopped)
1/2 cup Crumbled Feta Cheese (may substitute fresh shaved parmesan)
1/2 to 1 cup Pitted Kalamata or other Black Olives
1 tsp Dried Oregano
1/4 cup Olive Oil
4 tsp Red Wine Vinegar
To Serve Baby Spinach Leaves, Spring Mix or Romaine Lettuce (one or more 10 oz bags)
1 lb Raw Shrimp (peeled)
To Taste Sea Salt and Pepper 2 Medium Tomatoes (chopped) 1 Cucumber (chopped)
1/2 cup Crumbled Feta Cheese (may substitute fresh shaved parmesan)
1/2 to 1 cup Pitted Kalamata or other Black Olives
1 tsp Dried Oregano
1/4 cup Olive Oil
4 tsp Red Wine Vinegar
To Serve Baby Spinach Leaves, Spring Mix or Romaine Lettuce (one or more 10 oz bags)
Directions
Cook shrimp by grilling or boiling.
If grilling, thread shrimp onto metal skewers or bamboo ones that have been soaked in water for 15 minutes. Brush both sides with oil and season with sea salt and pepper. Grill shrimp until fully cooked, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cucumbers, cheese, olives, oregano, 2 Tbsp of the olive oil and 2 tsp of the vinegar. Add shrimp to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead).
When ready to serve, drizzle remaining oil, 2 tsp of vinegar, as well as a generous sprinkling of sea salt and pepper, over spinach or lettuce in a large bowl. Toss
to coat. Divide greens among 4 large plates. Top with a portion of the shrimp mixture.
Cook shrimp by grilling or boiling.
If grilling, thread shrimp onto metal skewers or bamboo ones that have been soaked in water for 15 minutes. Brush both sides with oil and season with sea salt and pepper. Grill shrimp until fully cooked, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cucumbers, cheese, olives, oregano, 2 Tbsp of the olive oil and 2 tsp of the vinegar. Add shrimp to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead).
When ready to serve, drizzle remaining oil, 2 tsp of vinegar, as well as a generous sprinkling of sea salt and pepper, over spinach or lettuce in a large bowl. Toss
to coat. Divide greens among 4 large plates. Top with a portion of the shrimp mixture.
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