Greek Goddess Shrimp Salad
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 cup
Cherry Tomatoes (small)1 cup
Extra-Virgin Olive Oil2 tbsps
Red Wine Vinegar110 g
Free (crumbled fat-)Directions:
1
Remove from heat and allow to cool
2
Cook pasta al dente according to package instructions
3
Rinse, drain and set aside
4
In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored
5
In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes
6
Season with salt and pepper
7
In a small bowl, whisk together oil, zest, juice, vinegar and parsley
8
Pour over shrimp mixture
9
Toss thoroughly to coat
10
Add the crumbled feta and gently toss
11
Serve it up Suzy-Style: For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids
12
You can get them at the store or from restaurant supply companies online
13
I place it in and put cute labels on the clear top and write the name of the recipe on it