Sunday, June 28, 2015

Greek Shrimp Salad with Lemon Dressing

This is one of my favorite warm weather salads! It's got everything I'm looking for - great texture, color and it's incredibly satisfying and delicious. Serve the salad with crusty bread and olive oil for dipping.


¼ cup fresh lemon juice
½ teaspoon dried oregano
½ teaspoon dried basil
1 clove garlic, crushed
½ cup olive oil
½ cup minced fresh parsley
½ teaspoon salt
Several grindings of fresh black pepper
2 pounds large cooked shrimp, peeled and deveined


1 tablespoon neutral oil
½ teaspoon dried oregano
⅔ cup pecan halves
½ cup thinly sliced scallions (green onions)
¾ cup pitted and chopped Kalamata olives
6 servings of assorted lettuce leaves, torn into bite-sized pieces
2-3  medium tomatoes, cut into wedges
2 ripe avocados, cut into bite-sized pieces

1.      To make the lemon dressing, combine the lemon juice, oregano, basil, garlic, olive oil,   parsley, salt, and pepper in the bowl of a food processor fitted with a steel blade, then   process until blended. Transfer dressing to a large bowl.
2.      Add the shrimp and marinate it in the dressing for about 4 hours.
3.      In a medium skillet, heat oil over moderate heat and sauté oregano and pecans until   pecans are lightly browned. Set aside.
4.      In a large bowl, toss scallions, olives, and lettuce leaves with enough marinade to coat the   leaves. Divide lettuce leaves among 6 serving plates and distribute shrimp evenly over salad.
5.      Arrange tomato wedges and avocado on top of salad. Top salad with seasoned pecans.   Serve immediately.

6 servings