Ingredients for Grilled Shrimp With Feta And Tomatoes
- Red Wine Vinegar
- Dijon Mustard
- Lemon, Zest Of
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- Extra Virgin Olive Oil
- Large Shrimp
- Lemon, Juice And Zest Of
- Dried Oregano
- Salt & Freshly Ground Black Pepper
- 5 cups Italian lettuce blend (or 1 head of radicchio, trimmed)
- Plum Tomatoes
- Feta Cheese
- Mint Leaf
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How to Make Grilled Shrimp With Feta And Tomatoes
- **Prepare the Vinaigrette:** In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Whisking constantly, slowly drizzle in 1/4 cup olive oil until the vinaigrette thickens.
- Set aside.
- **Marinate the Shrimp:** In a large bowl, toss 1 pound shrimp (peeled and deveined) with 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano (or 2 teaspoons chopped fresh oregano), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Let the shrimp marinate for 15 minutes, tossing once halfway through.
- **Thread the Shrimp:** Thread the marinated shrimp onto 12 metal skewers.
- **Grill the Shrimp:** Grill the shrimp over high heat for 2 minutes per side, or until pink and cooked through. Turn carefully.
- Remove the shrimp from the skewers and place them in a large bowl.
- **Prepare the Salad:** Add 5 cups of Italian lettuce blend (or 1 head of radicchio, trimmed) to the large bowl with the shrimp.
- Add 1 pint cherry or grape tomatoes, halved, and 4 ounces crumbled feta cheese. Add 1 tablespoon of chopped fresh mint (or 1/2 tablespoon dried mint).
- **Toss and Serve:** Gently toss everything together with the prepared vinaigrette.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
33g
Carbs
2g
