Greek Salad with Shrimp

How to make a Greek Salad with Shrimp.

Ingredients: Serves 4

• 1 lb jumbo shrimp, peeled and deveined
• 4 oz Feta cheese, crumbled
• 2 ripe tomatoes, cored and cut into wedges
• 12 pitted Kalamata olives, sliced
• 1 medium head romaine lettuce, washed and torn into bite-sized pieces
• 1 cucumber, peeled and sliced
• 4 thin slices red onion, separated into rings
• 1/2 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• salt
• freshly ground black pepper
• 4 lemon wedges, optional

For the dressing:

• 1/3 cup extra-virgin olive oil
• 1-1/2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon-style mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano, crushed
• salt
• freshly ground black pepper

Method:

1. To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl.
2. Season to taste with salt and pepper and set aside.
3. Lightly season the shrimp with salt, pepper and oregano.
4. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
5. Cook until firm and opaque, 1-1/2 minutes per side.
6. Remove from the heat, drizzle with lemon juice and set aside to cool.
7. Divide the lettuce between 4 dinner plates and top with equal portions of cucumber, red onion, feta cheese, tomatoes and olives.
8. Add a portion of shrimp to each plate, drizzle with dressing and serve immediately.