Greek Goddess Shrimp Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
|
Ingredients:
8 ounces dry mini shell pasta |
olive oil cooking spray |
1 pound medium shrimp, peeled and deveined |
2 cloves minced garlic |
16 greek olives, pitted and quartered |
1 (12 or 14-ounce) can artichoke hearts, quartered |
1 cup small cherry tomatoes or grape tomatoes |
kosher salt and freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1 lemon, zested and juiced |
2 tablespoons red wine vinegar |
2 tablespoons chopped fresh parsley leaves |
4 ounces crumbled fat-free or regular feta cheese |
Directions:
1. Cook pasta al dente according to package instructions. Rinse, drain and set aside.
2. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
3. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
4. Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
5. Serve it up Suzy-Style:
6. For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
|
|