Best Crispy Grilled Harissa Shrimp Greek Salad Recipes

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

Ingredients

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

GRILLED SHRIMP GREEK SALAD

Grilled Shrimp Greek Salad image

Categories Salad Tomato Feta Shrimp Summer Grill/Barbecue Gourmet

Yield Makes 4 (main course)servings

Number Of Ingredients 13

Ingredients

4 tablespoons fresh lemon juice
4 tablespoons olive oil plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
1 pint cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 lb large (20 to 24 per lb) shrimp, shelled and deveined
2 (8-inch) pita loaves (preferably pocketless)
1 yellow bell pepper, sides cut off and remainder discarded
6 oz feta, cut into 1/2-inch cubes
Special Equipment
6 (8-inch) bamboo skewers, soaked in warm water 15 minutes

Steps:

Prepare grill for cooking.
Make dressing:
Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
Marinate shrimp:
Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
Grill pitas and bell pepper while shrimp marinates:
Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
Grill bell pepper until just softened, about 1 1/2 minutes on each side.
Grill shrimp:
Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
Grill shrimp until just cooked through, about 2 minutes on each side.
Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.