Name: Greek-Style Shrimp Salad on a Bed of Baby Spinach
Yield: 4
Ingredients: Raw shrimp (26 to 30 count), peeled - 1 pound; Olive oil to taste - 1 pound; Salt and pepper to taste - 1 pound; Sugar to taste - 1 pound; Tomatoes, cut into medium dice - 2 medium; Crumbled feta cheese - ½ cup; Pitted and coarsely chopped Kalamata or other black olives - ½ cup; Dried oregano - 1 teaspoon; Olive oil - ¼ cup; Red wine vinegar - 4 teaspoons; Factory-washed baby spinach leaves - 1 (10 ounce) package

Greek-Style Shrimp Salad on a Bed of Baby Spinach

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Greek-Style Shrimp Salad on a Bed of Baby Spinach

1. Raw shrimp (26 to 30 count), peeled - 1 pound

2. Olive oil to taste - 1 pound

3. Salt and pepper to taste - 1 pound

4. Sugar to taste - 1 pound

5. Tomatoes, cut into medium dice - 2 medium

6. Crumbled feta cheese - ½ cup

7. Pitted and coarsely chopped Kalamata or other black olives - ½ cup

8. Dried oregano - 1 teaspoon

9. Olive oil - ¼ cup

10. Red wine vinegar - 4 teaspoons

11. Factory-washed baby spinach leaves - 1 (10 ounce) package

How to cook deliciously - Greek-Style Shrimp Salad on a Bed of Baby Spinach

1. Stage

Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.

2. Stage

Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.

3. Stage

Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)

4. Stage

When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.