Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Use shredded rotisserie chicken in place of the shrimp, if you'd prefer.
TOTAL TIME: 25 MINUTES
QUICK TIP: For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander, and rinse with cool water to thaw quickly.
Ingredients[]
- 4 quarts water
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 cups torn romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup (1/4-inch-thick) slices red onion, separated into rings
- 1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon extra virgin olive oil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup (2 ounces) crumbled feta cheese
- 8 kalamata olives, pitted and halved
- 4 pepperoncini peppers
Directions[]
- Bring water to a boil in a large saucepan.
- Add shrimp; cook 2 minutes or until done.
- Drain and rinse with cold water.
- Place shrimp in a bowl; cover and chill.
- Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss gently to combine.
- Combine parsley and next 7 ingredients, stirring with a whisk.
- Spoon 1 tablespoon dressing over shrimp; toss to combine.
- Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat.
- Spoon about 2 3/4 cups salad onto each of 4 plates.
- Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
Yield: 4 servings