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Charcoal Grilled Greek Shrimp Salad

  • 25 mins
  • 21 ingredients
  • Servings 4
  • Prep 15 min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

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.

 

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