shrimp greek salad

source: rachael ray | 365: no repeats


this is one of our summer favorites! it's very light & very fresh, especially if you can get garden-fresh veggies.

1 pound shrimp, peeled & deveined
1/4 cup olive oil
1 teaspoon dried oregano
1 tablespoon grill seasoning
2 pita pockets, split open
1 clove garlic, minced & mashed into paste with coarse salt
1 lemon, juice & zest
1-2 tablespoons lemon juice
1 cucumber, sliced into half-moons
1 cup grape/cherry tomatoes, sliced in halves
1 small red onion, thinly sliced
1/2 cup fresh parsley, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
3 celery ribs, thinly sliced
1/2 pound kalamata olives
1/2 pound feta cheese {brick or crumbled}


1. toss shrimp with a drizzle of olive oil, dried oregano, & grill seasoning.

2. heat a grill or indoor grill pan, & char the pita pieces until crisp. tear or break into large bite-size pieces.

3. in a large mixing bowl, combine garlic, lemon zest, & lemon juice {reserve 1 tablespoon}. add the chopped vegetables, fresh herbs, & pita pieces. drizzle with remaining olive oil {just shy of 1/4 cup} & season with salt & pepper. toss to coat evenly.

4. grill shrimp 2-3 minutes on each side until firm & pink. remove from grill & top with remaining lemon juice.

serve salad topped with shrimp & feta. yum-o!

4 servings | 13 points+ each