1pound (26/30) shrimp, shelled with tails intact, deveined
2tablespoons olive oil
1/2teaspoon crushed red pepper flakes
8cups mixed greens, such as red oak, bibb or arugula
1cup cherry tomatoes, cut into halves
1/2small red onion, thinly slived
6ounces feta cheese, crumbled
Chopped Italian parsley leaves for garnish
To prepare vinaigrette, whisk all ingredients except olive oil together in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
Prepare grill for direct cooking over high heat. Place shrimp in a large bowl. Add olive oil, salt and red pepper flakes, and turn to coat. Grill shrimp until they are pink on both sides and just cooked through, turning once, about 4 minutes. Transfer shrimp to a plate and let cool.
Combine greens, tomatoes, red pepper and onion in a large bowl. Drizzle half the vinaigrette over greens and toss to coat. Divide salad among serving plates. Scatter olives and feta over salad and place shrimp on top. Garnish with parsley. Serve with bread or pita.