GREEK SALAD WITH BROILED SHRIMP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Greek Salad with Broiled Shrimp image

Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty meal for a cookout.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 12

12 medium shrimp
2 tablespoons plus 1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed lemon juice
1/2 teaspoon dried oregano
1 head romaine lettuce, washed and cut crosswise into 1-inch strips
1 large tomato, cut into wedges
2 small cucumbers, peeled if waxy, and cut into large chunks
1 small red onion, peeled and thinly sliced
1/4 pound black olives, preferably Kalamata

Steps:

  • Heat broiler. Peel shrimp, leaving tails intact; remove veins from backs. Place shrimp in a small bowl, and toss with 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Thread 3 shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining shrimp and 3 more skewers. Broil until tops are browned, 2 to 3 minutes. Flip; cook until browned and cooked through, 2 to 3 minutes more. Set shrimp aside.
  • In a bowl, whisk together lemon juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisking constantly, slowly drizzle in remaining half cup olive oil. Set aside.
  • Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on each plate; top with a reserved shrimp skewer. Drizzle with reserved dressing, and serve.

There are no comments yet!