Greek Salad With Grilled Shrimp

• 1 lb fresh shrimp
• 2 cloves garlic, minced
• 1/2 tsp finely shredded lemon peel
• 3 cups whole fresh baby spinach
• 3 cups torn romaine
• 2 medium tomatoes, cut into thin wedges
• 1 medium cucumber, quartered lenthwise and sliced 1/4 inch thick
• 1/3 cup pitted kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup thinly sliced radishes
• 1/4 cup crumbled feta cheese
• 1 recipe Greek Vinaigrette
• 2 large whole wheat pita bread rounds, halved crosswise

1. 1. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp, pat dry with paper towels. In a small bowl toss shrimp with garlic and lemon peel. Cover and chill for 30 minutes.
2. 2. Meanwhile, in a large bowl combine spinach, romaine, tomatoes, cucumber, olives red onion, and radishes, toss to combine. Set aside.
3. 3. Thread shrimp onto four 8-inch skewers, leaving 1/4-inch space between pieces.
4. 4. Grill shrimp over medium heat 6 to 8 minutes or until shrimp are opaque, turning once halfway through.
5. 5. To serve, divide greens mixture among 4 plates. Sprinkle with feta cheese. Top with grilled shrimp. Drizzle with Greek Vinaigrette. Serve with pita bread.

fresh shrimp, garlic, lemon peel, baby spinach, torn romaine, tomatoes, cucumber, olives, red onion, radishes, feta cheese, vinaigrette, whole wheat pita bread

Taken from www.epicurious.com/recipes/member/views/greek-salad-with-grilled-shrimp-52409261 (may not work)