Greek Salad With Shrimp

• 4 quarts water
• 1 1/2 pounds large shrimp, peeled and deveined
• 6 cups torn romaine lettuce
• 1 1/2 cups halved cherry tomatoes
• 1 cup (1/4-inch-thick) slices red onion, separated into rings
• 1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon extravirgin olive oil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 cup (2 ounces) crumbled feta cheese
• 8 kalamata olives, pitted and halved
• 4 pepperoncini peppers

1. Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
2. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

water, shrimp, torn romaine lettuce, tomatoes, red onion, cucumber, parsley, red wine vinegar, mustard, extravirgin olive oil, oregano, salt, black pepper, garlic, feta cheese, olives, pepperoncini peppers

Taken from www.myrecipes.com/recipe/greek-salad-with-shrimp-0 (may not work)