Back to real time again. After getting home from NOLA and getting on the scales, we decided a little healthier eating was an absolute must. I had a recipe for Greek grilled shrimp I’d been wanting to try and it seemed like a good use of our first batch of fresh shrimp and laying atop a nice Greek salad seemed like a good way to eat them. For the shrimp, I used the recipe from Food.com:
· 2 lbs cleaned large shrimp
· 1/4 cup olive oil
· 1 teaspoon course sea salt
· 1/2 teaspoon pepper
· 1 tablespoon grated lemon peel
· 1 tablespoon oregano
· 1 garlic clove
Put all ingredients in a bowl (I used a plastic bag) and marinate for 15-20 minutes. Thread onto skewers and cook to your desired doneness.
For salad, we made the dressing from the directions for Penzeys Greek Salad Dressing spice mix, but used Cavanders Greek Seasoning instead.
2 tbsp Water
2 tbsp Cavanders
¼ cup Olive oil
¼ cup Salad oil
1/3 cup Red wine vinegar
Mix the water and Cavanders and let stand for 10 minutes. Then mix everything and shake well. Bev made her usual nice salad of fresh greens, red onion, green and ripe olives, cucumber, grated romano, and feta cheese.
Here’s the finished dish.
The addition of garlic cheese bread set the healthy eating back a little, but it was delicious. The marinade has big flavors and might need bigger shrimp to mute them for some tastes, but I loved them and thought they worked well on the Greek salad. I’d definitely have this meal again and gladly pay for it in a restaurant.
Have a great day and thanks for stopping by.