Grilled Shrimp Greek Salad
Grilled Shrimp Greek Salad
Shrimp on the barbie equals magic! I buy the big daddy size shrimp either fresh or frozen, shelled AND deveined because I hate doing that part myself. It might cost a little more, but it is so worth it. Seriously, I cannot think of many more wonderful grilled foods than shrimp . . . low in fat, ubber high in protein especially an amino acid called typtophan which helps with balanced sleep patterns and stabilization of moods. It’s also high in vitamin B-12, an important nutrient for red blood cell formation and subsequent oxygen transport. The little fat there is in shrimp is rich in omega-3 fatty acids, most helpful for our heart function. And just to set the record straight, yes, there is some cholesterol in shrimp but no where near the amount found in red meat or eggs, so the American Heart Association gives shrimp the “thumbs up” as part of a heart-healthy diet.
OK besides all the healthful benefits, shrimp is simply wonderful. The texture is less like fish and more like chicken, quite frankly which probably explains why shrimp is the most popular fish choice in the US. It’s neutral flavor makes them a natural addition to a lot of dishes like salads, pastas, and rice.
I’m grilling shrimp today (because it is Grill Week) and placing it in a traditional Greek salad with a fabulous Greek Vinaigrette salad dressing you’ll want to save for many more salads to come. Love it!
- Grilled Shrimp Greek Salad
- 1 pound fresh or frozen large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 Tbsp butter, melted
- 1/2 tsp lemon zest
- 1/4 tsp sea salt
- 3 cups whole fresh baby spinach leaves
- 3 cups torn romaine lettuce
- 2 medium tomatoes, cut in to thin wedges
- 1 medium cucumber, peeled, quartered lengthwise and sliced 1/4-inch thick
- 1/3 cup Kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup reduced-fat feta cheese
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp agave nectar
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh oregano
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Prepare the grill. Rinse shrimp; pat dry with paper towels. Place shrimp in a small bowl; add garlic, lemon zest, butter and salt. Toss to combine. Cover and let sit for 30 minutes.
- Combine spinach, romaine, tomatoes, cucumber, olives and red onion in a medium bowl; toss to combine. Set aside.
- Thread shrimp onto 4 8-inch skewers, leaving a 1/4-inch space between shrimp. Place skewers on the prepared grill and cook for 6-8 minutes or until shrimp are opaque, turning once halfway through grilling.
- For the vinaigrette: Combine all ingredients in container of food processor fitted with metal blade; cover and process until well blended.
- Arrange greens in large serving platter. Top with feta cheese and grilled shrimp. Drizzle with Greek Vinaigrette.