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Greek Salad with Broiled Shrimp

Greek Salad with Broiled Shrimp

Martha Stewart Living, March 2000 http://www.marthastewart.com/317239/greek-salad-with-broiled-shrimp
3
Rated
60100(6)6
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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