Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo shrimp (16 to 20 per pound) (peeled and deveined (see notes))
  • Salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1-1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 medium head romaine lettuce (washed and torn into bite-sized pieces)
  • 1 cucumber (peeled and sliced)
  • 4 thin slices red onion (separated into rings)
  • 4 ounces Feta cheese (crumbled (reduced fat is okay))
  • 2 ripe tomatoes (cored and cut into wedges)
  • 12 pitted Kalamata olives (sliced)
  • 4 lemon wedges (optional)
  • 1/3 cup extra-virgin olive oil
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 1 clove garlic (minced)
  • 1 teaspoon dried oregano (crushed)
  • Salt and freshly ground black pepper

Instruction

  • To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
  • Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
  • Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.