Greek-Style Shrimp Salad On A Bed Of Baby Spinach
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Olive Oil1
Salt2 medium
Tomatoes (cut into medium dice)1 cup
Crumbled Feta Cheese1 tsp
Oregano (dried)4 tsps
Red Wine VinegarDirections:
1
Add remaining 2 tsps
2
Vinegar; toss again
3
Divide spinach among 4 large plates
4
Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes)
5
Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar
6
Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes
7
Use a wire brush to clean grill rack, then brush lightly with oil
8
Close lid and allow to return to temperature
9
Grill shrimp until fully cooked and spotty brown, about 2 minutes per side
10
Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs
11
Of the olive oil and 2 tsps
12
Of the vinegar
13
Unthread shrimp and add to bowl
14
Lightly toss ingredients to coat
15
Set aside
16
(Can be made an hour or so ahead
17
) When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl
18
Toss to coat
19
Top with a portion of the shrimp mixture