Shrimp: Broiled Shrimp with Greek Salad

posted by jenv71 08-20-102 9:31 AM

Broiled Shrimp with Greek Salad

12 medium shrimp
1/2 cup plus 2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1/2 teaspoon dried oregano
1 head romaine lettuce, 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, thinly sliced
1/2 pound large 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 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.

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 1/2 cup olive oil. Set aside.

Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on each plate, and top with a reserved shrimp skewer. Drizzle with reserved dressing, and serve.

Serves 4

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