Grilled Shrimp Greek Salad Food

GREEK SHRIMP SALAD

Steps:

• In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
• In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
• In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
• In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
• Cool the onion and transfer to a covered container. Refrigerate and use as needed.
• In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
• Refrigerate in a covered container. When ready to use, whisk again.

GRILLED SHRIMP GREEK SALAD

Steps:

• Prepare grill for cooking.
• Make dressing:
• Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
• Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
• Marinate shrimp:
• Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
• Grill pitas and bell pepper while shrimp marinates:
• Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
• Grill bell pepper until just softened, about 1 1/2 minutes on each side.
• Grill shrimp:
• Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
• Grill shrimp until just cooked through, about 2 minutes on each side.
• Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GREEK GRILLED SHRIMP

Steps:

• Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
• Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
• Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

CRISPY GRILLED HARISSA SHRIMP GREEK SALAD

Steps:

• For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
• Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
• For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
• For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
• Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.

GREEK SALAD WITH SALAMI OR SHRIMP

Steps:

• Toss salad greens with oil, vinegar and oregano.
• Garnish with onion, red pepper, feta and salami or shrimp.

GRILLED SHRIMP SALAD

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.

GREEK BREAD SALAD WITH GRILLED SHRIMP

Steps:

• Heat a grill pan or outdoor grill to high.
• Toss the shrimp with enough EVOO to coat, and season with the oregano and grill seasoning.
• Grill the split pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces, and reserve.
• Combine the garlic with the zest of 1 lemon and the juice of 1 1/2 lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives, and the reserved bread. Add the 1/4 cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.
• Grill the shrimp on the screaming hot grill pan or outdoor grill. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining 1/2 lemon.
• Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.