- 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
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted and coarsely chopped Kalamata or other black olives
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 4 teaspoons red wine vinegar
- 1 (10 ounce) package factory-washed baby spinach leaves
- 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.
05/05/2018
recipepes.com
Greek-Style Shrimp Salad on a Bed of Baby Spinach, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
