Charcoal Grilled Greek Shrimp Salad
Ingredients
| 1 lb large shrimp, peeled and deveined | ||
| 1/4 cup olive oil | ||
| Juice of 1 lemon | ||
| 1 tsp red pepper flakes | ||
| For Salad: | ||
| 1 head iceberg lettuce | ||
| 1 cucumber, peeled, seeded and thinly sliced | ||
| 1 small red onion,sliced | ||
| 1 red or green bell pepper, seeded and thinly sliced | ||
| 3 roma tomatoes,peeled seeded and diced | ||
| 1/2 lb feta cheese, crumbled | ||
| 8 marinated artichoke hearts | ||
| 4 peperoncini | ||
| For Dressing: | ||
| 1/2 cup of extra virgin olive oil | ||
| 10 fresh basil leaves, chopped | ||
| 1 tbs dried oregano | ||
| 1/4 cup red wine vinegar | ||
| 2 cloved garlic,minced | ||
| 1/4 cup feta cheese,crumbled | ||
| Kosher salt and fresh cracked black pepper to taste |
Charcoal grilled shrimp are served on the same platter with a wonderful Greek salad with cucumbers, tomatoes, olives, feta cheese.Serve with some crusty bread to sop up the juices.
- Marinate the peeled shrimp with olive oil, lemon juice and red pepper flakes for 10 minutes.
- Thread shrimp on presoakied bamboo skewers.
- Cook shrimp over hot coals for about 3 minutes per side.
- Place the salad ingredients in a medium bowl.
- Combine the dressing ingredients in a food processor and process until the ingredients are smooth.
- Pour dressing over salad and toss to combine.
- Place the salad 4 plates and distribute the grilled shrimp evenly atop each salad.
No Comments