Greek-Style Shrimp Salad on a Bed of Baby Spinach
Description
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.
Ingredients
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1 pound raw shrimp (26 to 30 count), peeled
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Olive oil to taste
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Salt and pepper to taste
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Sugar to taste
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2 medium tomatoes, cut into medium dice
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1/2 cup crumbled feta cheese
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1/2 cup pitted and coarsely chopped Kalamata or other black olives
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1 teaspoon dried oregano
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1/4 cup olive oil
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4 teaspoons red wine vinegar
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1 (10 ounce) package factory-washed baby spinach leaves
Directions
1
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
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
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
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.