Fleur de Lis

Fleur de Lis

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Monday, April 10, 2017

Greek Shrimp Salad

This recipe is a breeze to make. You can use either or spinach as the base for the salad. I chose spinach. Slice the shrimp lengthwise, you'll have twice as many pieces of shrimp for the salad and when they cook, they will twist into small corkscrew shapes. 

1/2 lb. medium shrimp, peeled, deveined, and halved lengthwise
4 T. Garlic Olive Oil, divided
Salt and black pepper, to taste

1/4 cup crumbled feta cheese
2 T. red wine vinegar
1 T. fresh lemon juice
1 T. prepared yellow mustard
2 t. sugar
2 t. minced fresh garlic
1 t. minced fresh oregano
pinch of red pepper flakes

2 cups shredded spinach or lettuce
1 cup diced tomatoes
1/2 cup seeded and diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup thinly sliced red onion
1/4 cup halved kalamata olives
1/4 cup cubed feta cheese

Sear shrimp in 1 T. of the olive oil in a saute' pan until cooked through, about 4 minutes; season with salt and pepper.

Puree' crumbled feta, vinegar, lemon juice, mustard, sugar, garlic, and minced oregano in a food processor; season with salt and red pepper flakes. While food processor is running on low speed, slowly add remaining 3 T. olive oil.

Lightly toss spinach (or lettuce) with some of the dressing. Then divide the salad between serving plates.

Place tomatoes, cucumbers, bell pepper, onion, olives, and cubed feta with dressing to taste in a large bowl.

Add shrimp and remaining dressing.  Gently fold dressing into shrimp and vegetables.  Spoon over spinach or lettuce.

Serve with Cheesy Flatbread.

Adapted from Cuisine at Home Celebrate the Seasons

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