Simple but tasty menu Greek-Style Shrimp Salad on a Bed of Baby Spinach :: The Best Recipes

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Greek-Style Shrimp Salad on a Bed of Baby Spinach

"Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they will grill up wet but attractively spotty brown, sprinkle them with a bit sugar whilst seasoning them with salt and pepper."

Ingredients :

• 1 pound raw shrimp (26 to 30 count number), peeled
• Olive oil to taste
• Salt and pepper to flavor
• Sugar to taste
• 2 medium tomatoes, reduce into medium dice
• half of cup crumbled feta cheese
• half cup pitted and coarsely chopped Kalamata or other black olives
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• four teaspoons crimson wine vinegar
• 1 (10 ounce) package deal factory-washed toddler spinach leaves

Instructions :

Prep :	Cook : 4M	Ready in :

• Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 mins). Brush both facets with oil and season with salt, pepper and a light sprinkling of sugar.
• Heat gas grill, with all burners on high, until absolutely preheated, 10 to fifteen minutes. Use a wire brush to clean grill rack, then brush gently with oil. Close lid and allow to go back to temperature. Grill shrimp until absolutely cooked and spotty brown, approximately 2 minutes in keeping with aspect.
• Meanwhile, blend in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. Of the olive oil and a couple of tsps. Of the vinegar. Unthread shrimp and upload to bowl. Lightly toss ingredients to coat. Set apart. (Can be made an hour or so ahead.)
• When equipped to serve, drizzle last oil, as well as a beneficiant sprinkling of salt and pepper, over spinach in a massive bowl. Toss to coat. Add remaining 2 tsps. Vinegar; toss once more. Divide spinach amongst four massive plates. Top with a portion of the shrimp mixture.

Notes :

• Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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