Greek Salad with Broiled Shrimp
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.
- Servings: 4
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
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.