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Serves four.
ingredients
1 lb. large (31-40 count) shrimp, peeled and deveined
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 heaping cup seeded and medium-diced plum tomatoes
2-1/2 oz. (1/2 cup) crumbled feta cheese
1/4 cup pitted and coarsely chopped Kalamata or other black olives
1 Tbs. drained and rinsed capers (coarsely chopped if large)
1 tsp. dried oregano
4 tsp. red-wine vinegar
2 tsp. fresh lemon juice
7 oz. (8 to 9 cups lightly packed) baby greens, washed and spun dry
how to make
Position an oven rack on the highest rung (4 inches from the element) and heat the broiler to high. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, 1/4 tsp. salt, and several grinds of pepper. Arrange the shrimp in a single layer on a foil-covered rimmed baking sheet. Broil the shrimp until they’re pink on the outside and opaque in the center, 3 to 4 minutes.
Mix the tomatoes, feta, olives, capers, oregano, 2 Tbs. of the olive oil, 2 tsp. of the vinegar, and 1 tsp. of the lemon juice in a medium bowl. Add the shrimp; toss lightly to combine.
In a small bowl, use a fork to whisk together the remaining 2 Tbs. oil, 2 tsp. vinegar, and 1 tsp. lemon juice. Toss the greens in a large bowl with the vinaigrette. Season generously with salt and pepper and toss again. Divide the greens among four large plates. Top each portion of greens with equal amounts of the shrimp mixture and serve.
From Fine Cooking 67, pp. 94c
photo: Scott Phillips
