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Serves:
4
Difficulty:
 
Preperation:
15 min. preparation; 15 min. cooking time
Special Equipment:
Metal or Bamboo skewers
Ingredients:
 1
lb.
Raw Shrimp (26 to 30 count)
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1
splash
Olive Oil to taste
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1
dash
Spices to taste: Salt, Pepper, Sugar
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2
Med.
Tomatoes, diced
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1/2
c.
Crumbled Feta Cheese
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1/2
c.
Pitted and coarsely chopped Kalamata Olives
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1
tsp.
Dried Oregano
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1/4
c.
Olive Oil
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4
tsp.
Red Wine Vinegar
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1
pkg. (10 oz)
Factory-washed Baby Spinach Leaves
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Alternative Ingredients:
Directions:
1. Thread shrimp onto metal skewers (Note: bamboo skewers need to be soaked in water for 15 min. prior to cooking). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
2. Heat gas grill on high, until fully preheated, 10 to 15 minutes. Lightly brush heated grill with oil, close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
3. Shrimp Mixture: Mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
4. When ready to serve, drizzle remaining oil, and a generous sprinkling of salt and pepper over spinach in a large bowl; toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
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0 Items
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