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Greek Salad with Broiled Shrimp

  • Servings: 4
Greek Salad with Broiled Shrimp

Photography: Dana Gallagher

Source: Martha Stewart Living, March 2000


  • 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


  1. 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.

  2. Thread three shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining shrimp and three 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.

  3. 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 A cup olive oil. Set aside.

  4. 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.

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