Greek-Style Shrimp Salad on a Bed of Baby Spinach So Tasty

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Greek-Style Shrimp Salad on a Bed of Baby Spinach

"Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up wet but attractively spotty brown, sprinkle them with a touch sugar when seasoning them with salt and pepper."

Ingredients :

1 pound raw shrimp (26 to 30 count number), peeled
Olive oil to taste
Salt and pepper to flavor
Sugar to taste
2 medium tomatoes, cut into medium cube
half cup crumbled feta cheese
half of cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
1/four cup olive oil
four teaspoons pink wine vinegar
1 (10 ounce) package deal factory-washed infant spinach leaves

Instructions :

Prep :	Cook : 4M	Ready in :

Thread shrimp onto metal skewers (or bamboo ones which have been soaked in water for 15 mins). Brush each sides with oil and season with salt, pepper and a light sprinkling of sugar.
Heat fuel grill, with all burners on high, till completely preheated, 10 to fifteen minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to go back to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes in step with aspect.
Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. Of the olive oil and a pair of tsps. Of the vinegar. Unthread shrimp and upload to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
When equipped to serve, drizzle closing oil, in addition to a beneficiant sprinkling of salt and pepper, over spinach in a huge bowl. Toss to coat. Add last 2 tsps. Vinegar; toss again. Divide spinach amongst 4 big plates. Top with a part of the shrimp aggregate.

Notes :

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