“Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, therefore they’ll grill up wet yet attractively spotty brown, spray them with a little sugar when seasoning them with salt and pepper.”
Active Ingredients: 1 (10 ounce) package factory-washed baby spinach leaves,1/ 2 cup fallen apart feta cheese,1/ 2 cup pitted and coarsely sliced Kalamata or other black olives,1/ 4 cup olive oil, Olive oil to taste,1 teaspoon dried oregano,1 pound raw shrimp (26 to 30 count), peeled,4 teaspoons red wine vinegar, Salt and pepper to taste, Sugar to taste,2 medium tomatoes, cut into medium dice
Directions: Thread shrimp onto metal skewers (or bamboo ones that have actually been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light scattering of sugar., Heat gas grill, with all burners on high, till totally preheated, 10 to 15 minutes. Utilize a wire brush to clean grill rack, then brush gently with oil. Close cover and permit to return to temperature level. Grill shrimp till fully cooked and spotty brown, about 2 minutes per side., On the other hand, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Reserve. (Can be made an hour or two ahead.), When prepared to serve, drizzle remaining oil, along with a generous sprinkling of salt and pepper, over spinach in a big bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a part of the shrimp mix.