Greek Salad with Shrimp

By doodanger

Ingredients

• 4 quarts water
• 1 1/2 lb. large shrimp, peeled and deveined
• 1 1/2 c. halved cherry tomatoes
• 1 c. (1/4" thick) slices red onion, separated into rings
• 1 c. cucumber, halved lenthwise and cut into 1/4" slices
• 1 tbsp. chopped fresh flat leaf parsley
• 3 tbsp. red wine vinegar
• 2 tsp. dijon mustard
• 1 tsp. olive oil
• 3/4 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 garlic cloves, minced
• 1/2 c. (2oz.) crumbled feta cheese
• 8 kalamata olives, pitted and halved
• 4 pepperoncini peppers

Details

Servings 4

Preparation

Step 1

Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

Place lettuce , tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tbsp dressing over shrimp; toss to combine.Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 c. salad onto each of 4 plates. Top eachserving with 2 tbsp. cheese, 4 olive halves, and 1 pepperoncini pepper.