Greek-Inspired Salad With Shrimp

• FOR THE SHRIMP:
• 1 Tablespoon Olive Oil
• 1 pound Raw Shrimp, Peeled & Deveined
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Lemon Juice
• FOR THE SALAD:
• 4 cups Chopped Lettuce (I Used Artisan)
• 1 Medium English Cucumber, Washed, Peeled If Desired, Thinly Sliced In Rounds
• 1-1/2 cup Cherry Tomatoes, Cut In Half
• 2 Medium Bell Peppers, Stem And Seeds Removed, Thinly Sliced
• 1/2 Large Red Onion, Sliced
• 1/2 cups Crumbled Feta Cheese
• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 1/4 teaspoons Oregano
• 1/8 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1-1/2 teaspoon Dijon Mustard
• 1/2 teaspoons Maple Syrup (or Sugar)

1. For the shrimp:
2. Preheat a medium-sized skillet to medium heat and add the olive oil. Wash and dry shrimp with kitchen paper. Season with salt and pepper. Add shrimp into the skillet in a single layer and cook for 3-4 minutes until pink, turning once. Once done, remove from heat and add lemon juice. Do not overcook the shrimp.
3. For the salad:
4. Add salad ingredients (except feta cheese) into a bowl. Top with cooked shrimp.
5. For the dressing: Combine all the dressing ingredients in a resealable jar. Put the lid on and shake well. Pour over salad and toss. Top salad with feta cheese.

olive oil, shrimp, salt, black pepper, lemon juice, salad, chopped lettuce, cucumber, cherry tomatoes, bell peppers, red onion, feta cheese, dressing, olive oil, red wine vinegar, ubc, garlic, salt, ubc, dijon mustard, maple syrup

Taken from tastykitchen.com/recipes/salads/greek-inspired-salad-with-shrimp/ (may not work)