Santorini Salad with Grilled Shrimp

• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped shallots
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon chopped oregano
• Salt and freshly ground pepper
• 1 pound large shrimp, shelled and deveined
• 1 cucumberhalved, peeled, seeded and cut into 1/2-inch dice
• 3/4 pound cherry or grape tomatoes, halved
• 1 small green bell pepper, cut into 1/2-inch dice
• 1 small yellow bell pepper, cut into 1/2-inch dice
• 12 Calamata olives, pitted
• 2 teaspoons finely grated lemon zest
• 1/2 pound Greek or French feta cheese, cut horizontally into 4 slabs

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

lemon juice, shallots, extravirgin olive oil, oregano, salt, shrimp, cucumberhalved, grape tomatoes, green bell pepper, yellow bell pepper, olives, lemon zest, feta cheese

Taken from www.foodandwine.com/recipes/santorini-salad-grilled-shrimp (may not work)