Greek-Style Shrimp Salad

Greek-Style Shrimp Salad
Photo by Scott Phillips

Ingredients

  • 5 Tbs. extra-virgin olive oil
  • 7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry
  • ¼ cup pitted and coarsely chopped Kalamata or other black olives
  • 2 tsp. fresh lemon juice
  • 1 tsp. dried oregano
  • 2-½ oz. (½ cup) crumbled feta cheese
  • 4 tsp. red-wine vinegar
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. drained and rinsed capers (coarsely chopped if large)
    • 1 heaping cup seeded and medium-diced plum tomatoes
    • 1 lb. large (31-40 count) shrimp, peeled and deveined

Position an oven rack on the highest rung (4 inches from the element) and heat the broiler to high. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, 1/4 tsp. salt, and several grinds of pepper. Arrange the shrimp in a single layer on a foi...

View full recipe at Fine Cooking

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