Gulf Coast Greek Salad with Grilled Shrimp

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 3 mins

Sweet grilled shrimp star in this salad from Lulu's Restaurant in Gulf Shores, Ala.


1 pound large shrimp, shells on
7 tablespoons olive oil, divided
1 tablespoon Creole seasoning
1 head romaine lettuce, rinsed, dried and coarsely chopped
1 small red onion, thinly sliced
3/4 cup kalamata olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
1 teaspoon dried oregano
Juice of 1 lemon
Freshly ground black pepper


  1. Peel shrimp, leaving tails intact. Toss shrimp with 1 tablespoon olive oil and Creole seasoning. Thread shrimp on skewers (if using wooden skewers, soak them in water before you grill).
  2. Heat the grill. Place shrimp skewers on grill and cook 1 1/2 to 2 minutes on each side.
  3. Combine lettuce, onions, olives, green and red bell peppers, tomatoes, cucumber and cheese in a large salad bowl.
  4. Whisk together remaining 6 tablespoons olive oil, oregano, lemon juice and pepper in a small bowl. Drizzle on top of lettuce mixture and toss. Divide among 6 plates and top with grilled shrimp.

Recipe adapted with permission from Crazy Sista Cooking by Lucy Anne Buffett (Wimmer Cookbooks, 2007).