Greek Salad with Shrimp

By kdet

Ingredients

• 4 quarts water
• 1 1/2 pounds large shrimp, peeled and deveined
• 6 cups torn romaine lettuce
• 1 1/2 cups halved cherry tomatoes
• 1 cup (1/4-inch-thick) slices red onion, separated into rings
• 1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon extra virgin olive oil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 cup (2 ounces) crumbled feta cheese
• 8 kalamata olives, pitted and halved
• 4 pepperoncini peppers

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 tablespoon dressing over shrimp;
toss to combine. Add shrimp mixture and remaining dressing to lettuce
mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of
4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves,
and 1 pepperoncini pepper. Serves 4