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lemon juice shallots extra-virgin olive oil oregano salt shrimp cucumberhalved grape tomatoes green bell pepper yellow bell pepper olives lemon zest Feta cheese
Viewed: 44 - Published at: 5 years agoIngredients
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped shallots
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon chopped oregano
- Salt and freshly ground pepper
- 1 pound large shrimp, shelled and deveined
- 1 cucumberhalved, peeled, seeded and cut into 1/2-inch dice
- 3/4 pound cherry or grape tomatoes, halved
- 1 small green bell pepper, cut into 1/2-inch dice
- 1 small yellow bell pepper, cut into 1/2-inch dice
- 12 Calamata olives, pitted
- 2 teaspoons finely grated lemon zest
- 1/2 pound Greek or French feta cheese, cut horizontally into 4 slabs
Method
- In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper.
- Add the shrimp, toss well and let stand at room temperature for 10 minutes.
- In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano.
- Season the salad with salt and pepper and toss well.
- Light a grill or heat a grill pan.
- Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
- Mound the salad on plates and top with the feta.
- Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt.
- Serve the shrimp on the side.
