Greek-Style Shrimp Salad on a Bed of Baby Spinach

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.

• Calories: 423 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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.