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

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.