Greek Village Chunk Salad with Lemon-Oregano Shrimp

By jeknudson

Ingredients

• 1 heart of romaine, chopped
• 2 tomatoes on the vine, lightly seeded and cut into 1-inch cubes
• 2 - 3 ribs celery with leafy tops, cut on an angle into 1-inch pieces
• 1 small red onion, quartered and thinly sliced
• 1 mild red field, frying or bell pepper, seeded and cut into 1-inch pieces
• 1 green cubanelle or bell pepper, seeded and cut into 1-inch pieces
• 2 Persian cucumbers, halved lengthwise and cut into 1-inch half moons, or 1/3 English cucumber, cut into 1-inch pieces
• 1 cup (loosely packed) flat-leaf parsley leaves
• 3/4 cup (a couple of fat handfuls) pitted Kalamata olives, coarsely chopped
• 1/2 cup drained pepperoncini or giardiniera (pickled vegetables), chopped
• 8 ounces Greek feta in brine, drained and crumbled or diced
• 3 - 4 tablespoons EVOO
• 2 tablespoons red wine vinegar
• Salt
• Pepper
• 3 tablespoons olive oil
• 2 large cloves garlic, crushed
• 1 1/2 pounds large shrimp (about 20), peeled and deveined, tails on
• 2 sprigs fresh oregano, stemmed and chopped (about 1 tbsp.)
• 1 teaspoon crushed red pepper, or 1 red finger, Fresno or jalapeno chile, finely chopped
• Salt
• 1/2 cup dry vermouth or white wine
• 1 lemon, juiced (about 1/4 cup)

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a large, shallow serving bowl, combine the vegetables, parsley, olives, pepperoncini, cheese, EVOO and vinegar; season with salt and pepper.

In a large nonstick skillet, heat the olive oil, three turns of the pan, over medium-high. Add the garlic and swirl the pan a minute or two to infuse the oil; discard the garlic. Add the shrimp to the pan and cook, stirring often, about 2 minutes. Add the oregano and crushed red pepper; season with salt. Cook, tossing often, until the shrimp are just opaque in the centers, a minute or two more. Add the vermouth and lemon juice; stir to coat, then pour the mixture over the salad.