Roasted Shrimp Greek Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. fresh large shrimp (20 count), peeled and deveined
  • 2 romaine hearts, rinsed and chopped
  • 1 red bell pepper, seeds removed and chopped
  • 1 green bell pepper, seeds removed and chopped
  • 2 roma tomatoes, quartered or chopped
  • ¼ cup of pitted kalamata olives, whole or halved
  • ¼ cup of crumbled feta cheese
  • For the dressing:
  • 2 tablespoons Hestia spice from 'Local Spicery', a combination of garlic, onion, pepper, tomato, mustard, basil, and oregano
  • 4 tablespoons water
  • ½ cup red wine vinegar
  • ½ cup olive oil
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place shrimp on a rimmed sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with fresh ground salt and pepper, and toss to coat. Place in oven for ~10 minutes, until the shrimp is pink all over.
  3. While the shrimp is baking, place the romaine lettuce, in a bowl, then top with the bell peppers, tomatoes, olives, and feta cheese. Top with the roasted shrimp.
  4. To make the dressing: Rehydrate the Hestia spice in water for 5 minutes. Then add to ½ cup of red wine vinegar and stir. Drizzle in ½ cup olive oil, while whisking.
Recipe by Six Snippets at https://www.sixsnippets.com/roasted-shrimp-greek-salad/