Charcoal Grilled Greek Shrimp Salad


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.





15 min


10 min


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