Jun 11 2008
Greek Salad with Shrimp: Recipe of the Day
Ingredients
4 quarts water
1 1/2 pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
4 pepperoncini peppers
Preparation
Saute shrimp for 2 minutes or until done Place shrimp in a bowl; cover and chill.
Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley, red wine vinegar, dijon mustard, evoo, oregano, salt, pepper, and garlic. stir with a whisk.
Spoon 1 tablespoon dressing over shrimp and toss. Add shrimp mixture and remaining dressing to lettuce mixture and gently toss. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 1-2 tablespoons cheese,and 1 pepperoncini pepper.