Greek Salad with Carolina Shrimp

1 pound 26/30 Shrimp, peeled and deveined

2 1/2 fl oz Garlic Oregano Dressing (see recipe)

1 pound Tomatoes, ½” dice

1 pound Cucumber, peeled, seeded, ½” dice

1/2 oz fresh Parsley, chopped

1/8 cup fresh Oregano, fine chopped

5 oz Red Bell Pepper, ½” dice

10 oz Kalamata Olives

5 oz Red Onion, ½” dice

3 fl oz Garlic Oregano Dressing (see recipe)

2.5 oz Feta Cheese

Steam shrimp for 3 minutes or until shrimp are just translucent. Shock in an ice bath to stop the cooking process. Drain chilled shrimp and place in mixing bowl with 2.5 fluid ounces of Garlic Oregano Dressing. Toss to coat. Combine vegetables and olives in a mixing bowl. Add 3 fluid ounces Garlic Oregano Dressing and toss to coat. Add feta cheese and toss. Place vegetables in large serving bowl. Arrange shrimp over top. Serves – 4

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp fresh Oregano, chopped

4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.