Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.

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  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.

  • Meanwhile, 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.)

  • When ready to serve, drizzle remaining oil, as well as 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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Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

423 calories; protein 30.4g 61% DV; carbohydrates 12.6g 4% DV; fat 28.2g 43% DV; cholesterol 200.6mg 67% DV; sodium 853.4mg 34% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2006
This was so good and easy. Like the previous reviewer I used romaine. I tossed the shrimp in a resealable bag with olive oil sea salt and lemon pepper and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus I used tomato-basil feta and fresh oregano--yum! This is a definite keeper. Next time I'll try adding sun-dried tomatoes. Read More
(19)

Most helpful critical review

Rating: 3 stars
01/21/2010
Made this for a date over the summer... we both really love greek salads so it's a little hard to impress us! Next time I'll add red onion use a combination of spinach and romaine and maybe add in some artichoke hearts to make it even more greek! Overall it was good I used frozen Shrimp which I made on my George Forman really quickly. Really liked the dressing for the salad very complimentary not overpowering. Read More
(6)
26 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/14/2006
This was so good and easy. Like the previous reviewer I used romaine. I tossed the shrimp in a resealable bag with olive oil sea salt and lemon pepper and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus I used tomato-basil feta and fresh oregano--yum! This is a definite keeper. Next time I'll try adding sun-dried tomatoes. Read More
(19)
Rating: 4 stars
05/26/2006
Perfect for a quick and healthy meal. To make it more "greek" I used romaine lettuce. I was in a hurry so instead of dicing tomatoes I just used a can of diced tomatoes. It had some green chiles in it which added a good kick to the salad. I only had a small amount of shrimp because I was only making the salad for myself so I just tossed it on the George Foreman grill... it was ready in about a minute. Read More
(14)
Rating: 5 stars
04/30/2007
this has to be the best salad i've ever had. i used already-cooked shrimp and just added everything to it it a bowl. i only used 2 tbs. oil over all. SO GOOD!!!!! Read More
(10)
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Rating: 5 stars
03/09/2007
Quick recipe tasty. I also used romaine and it turned out wonderfully! Read More
(6)
Rating: 5 stars
05/29/2009
Whipped this up tonight with frozen bag of pre cooked shrip green olives and black olives added a few more vegetables like mushrooms (didn't have cucumbers). Impressive and dressing recipie was great needed quite a bit of kosher salt sprinkled over it after tossing to bring out flavors. Yummmy. I will make again with what ever I have available for produce. Read More
(6)
Rating: 5 stars
02/10/2009
It was too cold to grill so I tossed the shrimp with olive oil salt and pepper and roasted them at 400 degrees for 6 minutes. I also added a teaspoon of minced garlic to the shrimp mixture for more flavor. Great served with pita crackers and hummus. Read More
(6)
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Rating: 3 stars
01/21/2010
Made this for a date over the summer... we both really love greek salads so it's a little hard to impress us! Next time I'll add red onion use a combination of spinach and romaine and maybe add in some artichoke hearts to make it even more greek! Overall it was good I used frozen Shrimp which I made on my George Forman really quickly. Really liked the dressing for the salad very complimentary not overpowering. Read More
(6)
Rating: 5 stars
04/28/2010
Awesome recipe. I tried putting the shrimp in a bag with the olive oil lemon pepper and sea salt and omitting the sugar as suggested by a reviewer before skewering. The shrimp tasted good enough to eat alone without everything else but together it was fabulous. Read More
(5)
Rating: 5 stars
11/06/2007
Excellent recipe and I used already cooked small shrimp. It got rave reviews from a group of women. Read More
(4)