Greek Bread Salad with Grilled Shrimp

Name: Greek Bread Salad with Grilled Shrimp
Yield: 4 servings
Ingredients: 20 jumbo shrimp, peeled and deveined; 1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling; 1 teaspoon dried oregano, crushed in the palm of your hand; 1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful); 2 pitas, split open; 1 large garlic clove, minced and mashed to a paste with some coarse salt; Zest of 1 lemon and juice of 2 lemons; 1 seedless cucumber, halved lengthwise, then sliced into half-moons; 4 vine-ripe tomatoes, cut into thin wedges; 1 small red onion, thinly sliced; 1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), coarsely chopped; 1/4 cup fresh mint leaves (a handful), coarsely chopped; 3 celery ribs, thinly sliced on an angle; 1 cup pitted kalamata olives, coarsely chopped; Coarse salt and coarse black pepper; 1 3/4-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges

December 9, 2011

If you don’t groove on the shrimp, use 1 1/2 pounds of chicken tenders, 20 large sea scallops, or even 8 pieces of calamari, 2 per person, and grill in the shrimps’ place.

Recipe information

Yield
4 servings

Ingredients

20 jumbo shrimp, peeled and deveined

1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling

1 teaspoon dried oregano, crushed in the palm of your hand

1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

2 pitas, split open

1 large garlic clove, minced and mashed to a paste with some coarse salt

Zest of 1 lemon and juice of 2 lemons

1 seedless cucumber, halved lengthwise, then sliced into half-moons

4 vine-ripe tomatoes, cut into thin wedges

1 small red onion, thinly sliced

1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), coarsely chopped

1/4 cup fresh mint leaves (a handful), coarsely chopped

3 celery ribs, thinly sliced on an angle

1 cup pitted kalamata olives, coarsely chopped

Coarse salt and coarse black pepper

1 3/4-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges

Preparation

Step 1
Heat a grill pan or outdoor grill to high.
Step 2
Toss the shrimp with enough EVOO to coat, and season with the oregano and grill seasoning.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.

Rachael Ray 365: No Repeats

TagsSalad Greek European Shrimp Shellfish Seafood Feta Cheese Dairy Starter Dinner Nut Free Easy Grilling Cookbooks

Recipe information

Ingredients

Preparation

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Step 6

Recipe notes