Santorini Salad With Grilled Shrimp

• 2 tbsp fresh lemon juice
• 1 tbsp chopped shallots
• 1/4 cup plus 1 tbsp extra virgin olive oil
• 1 tbsp + 1 tsp chopped oregano
• Salt & Pepper
• 1 LB large shrimp shelled and deveined
• 1 cucumber halved, peeled, seeded and cut into 1/2 inch dice
• 3/4 lb. cherry or grape tomatoes halved
• 1 small green pepper, cut into 1/2 inch dice
• 12 Calamata olives, pitted
• 2 tsp finely grated lemon zest
• 1/2 LB Greek feta cheese, cut into 4 slabs

1. 1) In medium bowl, combine the lemon juice with the shallots, i tbsp of the olive oil and 1 tsp of the oregano; season with salt and pepper. Add the shrimp and toss well and let stand at room temperature for about 10 minutes
2. 2) In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tbsp of chopped oregano. Season the salad with salt and pepper and toss well.
3. 3) Light a grill or heat a grill pan. Therad the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
4. 4) Mound the salad on the plates and top with the feta. Drizzle each salad with 1 tbsp of the olive oil and sprinkle with salt. Serve the shrimp on the side.

lemon juice, shallots, extra virgin olive oil, salt, shrimp, cucumber, cherry, green pepper, olives, lemon zest, feta cheese

Taken from www.epicurious.com/recipes/member/views/santorini-salad-with-grilled-shrimp-50160525 (may not work)