Grilled Shrimp and Feta Salad
Lynda Balslev
- Yield: 6 servings
Ingredients
- Vinaigrette:
- 2tablespoons freshly squeezed lemon juice
- 1tablespoon red wine vinegar
- 1small garlic clove, minced
- 1/2teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 1/2cup extra-virgin olive oil
- Salad:
- 1pound (26/30) shrimp, shelled with tails intact, deveined
- 2tablespoons olive oil
- 1/2teaspoon salt
- 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
- 16 kalamata olives
- 6ounces feta cheese, crumbled
- Chopped Italian parsley leaves for garnish
Instructions
- 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.
Nutritional Info *per serving
- Calories 384
- Fat 32g
- Cholesterol 111mg
- Sodium 944mg
- Carbohydrate 7g
- Fiber 1.5g
- Protein 17g
