Greek Salad with Herb Roasted Shrimp - Cincinnati News, FOX19-WXIX TV

Greek Salad with Herb Roasted Shrimp

Greek Salad with Herb Roasted Shrimp

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons dried oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces Kalamata olives, about 1 cup
1/2 pound Feta cheese, cubed or crumbled
1 English (seedless) cucumber, peeled and cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch cubes, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

½ lb raw shrimp, peeled and deveined

Preheat oven to 400 degrees

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Pour about ½ of the dressing over the shrimp and let them marinate for about ½ hour.  Place the shrimp on a baking sheet and roast for 10 minutes.  Set the rest of the dressing aside.
In a large bowl lightly toss the lettuce with some of the dressing. Scatter the olives, cucumber, tomatoes, onion, and peppers over the top of the greens and top with the remaining dressing.  Sprinkle with cheese, chill and serve.  Serves 4

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