Grilled shrimp and a host of summertime veggies get gussied up in our savory bread salad.
Serves: 4Save Share
4 T Lemon Juice, Fresh
4½ T Olive Oil
1 T Oregano, Chopped
1 Garlic Clove
¾ tsp Salt
1 tsp Black Pepper, Freshly Ground
1 pnt Cherry Tomatoes
½ English Cucumber
½ Red Onion
1 lb Large Peeled and Deveined Shrimp
2 Pita Bread Rounds
1 Yellow Bell Pepper
3 oz Feta Cheese
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Whisk together lemon juice, oil, oregano, garlic, 1/2 teaspoon salt and pepper in a bowl. Pour half the dressing into a second bowl.
Add tomatoes, cucumber and onion to dressing in one bowl.
Add shrimp to dressing in second bowl. Stir until well coated; marinate at room temperature 10 minutes.
Lightly brush pitas and bell pepper on both sides with oil and sprinkle with 1/4 teaspoon salt and pepper. Grill pitas until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened, about 11/2 minutes on each side.
Thread shrimp on skewers without crowding. Grill until just cooked, about 2 minutes on each side.
Break pitas into bite-size pieces. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta.