Gulf Coast Greek Salad with Grilled Shrimp

By Dglmedia

Prep Time - 5 Cook Time - 3

Ingredients

• 1 pound large shrimp, shells on
• 7 tablespoons olive oil, divided
• 1 tablespoon Creole seasoning
• 1 head romaine lettuce, rinsed, dried and coarsely chopped
• 1 small red onion, thinly sliced
• 3/4 cup kalamata olives
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 cup crumbled feta cheese
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Freshly ground black pepper

Preparation

Step 1

Peel shrimp, leaving tails intact. Toss shrimp with 1 tablespoon olive oil and Creole seasoning. Thread shrimp on skewers (if using wooden skewers, soak them in water before you grill).
Heat the grill. Place shrimp skewers on grill and cook 1 1/2 to 2 minutes on each side.
Combine lettuce, onions, olives, green and red bell peppers, tomatoes, cucumber and cheese in a large salad bowl.
Whisk together remaining 6 tablespoons olive oil, oregano, lemon juice and pepper in a small bowl. Drizzle on top of lettuce mixture and toss. Divide among 6 plates and top with grilled shrimp.
Recipe adapted with permission from Crazy Sista Cooking by Lucy Anne Buffett (Wimmer Cookbooks, 2007).