Greek Salad With Lemon Garlic Shrimp

• FOR THE MARINADE:
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground White Pepper
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced
• 1 pound Shrimp, Peeled And Deveined
• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 1 whole Lemon, Juiced
• 2 Tablespoons Chopped Fresh Oregano
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• FOR THE SALAD:
• 2 whole Tomatoes, Diced
• 1 whole Cucumber, Diced
• 8 cups Romaine Lettuce, Cut Into Bite-sized Pieces
• 1/2 cups Greek Black Olives
• 1/4 cups Fresh Mint, Chopped
• 1/4 cups Fresh Parsley, Chopped
• 3 ounces, weight Crumbled Feta Cheese
• Optional Garnishes: Lemon Wedges And Fresh Herbs

1. Combine the first 5 (marinade) ingredients in a large ziploc bag. Add the shrimp, seal the bag, and toss to coat evenly. Allow shrimp to marinate in the fridge for an hour. Grill or saute the shrimp over medium heat until pink (just a few minutes). Remove immediately from heat to avoid overcooking.
2. Add dressing ingredients into a small mixing bowl and whisk until well combined.
3. Combine salad ingredients, except for cheese and shrimp, in a large bowl. Toss with dressing. Distribute salad mix evenly among four plates or bowls. Top each salad with shrimp and crumbled feta. Garnish each plate with lemon wedges and fresh herbs, if desired.

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