Description
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they’ll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Ingredients
- 1 pound raw shrimp (26 to 30 count), peeled
- Olive oil to taste
- Salt and pepper to taste
- Sugar to taste
- 2 medium tomatoes, cut into medium dice
- ½ cup crumbled feta cheese
- ½ cup pitted and coarsely chopped Kalamata or other black olives
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 4 teaspoons red wine vinegar
- 1 (10 ounce) package factory-washed baby spinach leaves
Instructions
- 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 salt
- pepper and a light sprinkling of sugar.
- Heat gas grill
- with all burners on high
- until fully preheated
- 10 to 15 minutes. Use a wire brush to clean grill rack
- then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown
- about 2 minutes per side.
- Meanwhile
- mix in a medium bowl the tomatoes
- cheese
- olives
- oregano
- 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve
- drizzle remaining oil
- as well as a generous sprinkling of salt and pepper
- over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Servings: 4