Greek Shrimp Salad

After my trip to Aspen for our wedding anniversary, I knew I wanted to eat lighter. The food I enjoyed on the weekend getaway was amazing, but it was all quite rich. I adapted this recipe from my recipe for Shrimp Gyros, with a Greek vinaigrette from Ina Garten.  This salad totally filled my cravings for something healthy and I prepared it in under 15 minutes.  Miss F only ate the shrimp, I am still working on getting her to try salad.  Anyone have any tips to get a five year old to try lettuce?  Feel free to add olives and feta to this salad, I don't enjoy either, but I realize they are traditional to a Greek salad.

Greek Shrimp Salad

2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon Dijon mustard
¼ cup red wine vinegar
pinch of sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup olive oil

2 tablespoons olive oil, divided
Juice of two small or one large lemon
1 teaspoon red wine vinegar
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 pound shrimp, peeled and deveined

1 cucumber, chopped
2 roma tomatoes, chopped
½ red onion, sliced
1 head of romaine lettuce, chopped

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, sugar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.

In a medium bowl, whisk together one tablespoon of olive oil, lemon juice, vinegar, oregano, salt and pepper. Toss the shrimp in the marinade and set aside for 5 to 10 minutes. In a large sauté pan, heat the remaining olive oil over medium high heat. Sauté the shrimp for 5 to 6 minutes, until pink and cooked through.

Toss the cucumber, tomato, onion and lettuce with the vinaigrette. Top with shrimp and serve.

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