Greek Shrimp Salad Recipe

Greek Shrimp Salad Recipe

  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cucumber, peeled, seeded, and finely diced
  • 1 tablespoon minced red onion
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh dill leaves
  • Pinch cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 romaine heart, torn into bite-size pieces
  • 4 cups mixed baby lettuces washed and dried
  • 1/2 cup red bell pepper cored, seeded, trimmed, and cut into 1-inch cubes
  • 1/2 cup yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes
  • 1/2 cup caramelized onions
  • 1/2 cup kalamata olives, pitted
  • 1 cucumber, peeled, seeded, quartered, cut into 1/2- inch slices
  • 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup crumbled feta cheese
  • 1 cup Greek Salad Dressing
  • Kosher salt
  • Freshly ground black pepper
  • 16 large shrimp, peeled, deveined, cut in half horizontally, blanched
  • 1/4 cup toasted pine nuts
  • Fresh dill for garnish (optional)
  1. To make the Shrimp Dressing: In a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
  2. In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
  3. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
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