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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly. Ingredients:
4 quarts water |
1 1/2 pounds large shrimp, peeled and deveined |
6 cups torn romaine lettuce |
1 1/2 cups halved cherry tomatoes |
1 cup (1/4-inch-thick) slices red onion, separated into rings |
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices |
1 tablespoon chopped fresh flat-leaf parsley |
3 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1 teaspoon extravirgin olive oil |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1/2 cup (2 ounces) crumbled feta cheese |
8 kalamata olives, pitted and halved |
4 pepperoncini peppers |
Directions:
1. Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
2. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
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