Greek salad with shrimp

The weather here has been unseasonably warm.  That makes me crave salad.  Tonight was one of my new favorites – Greek salad with shrimp.  Here is the recipe and a picture:

Greek salad (for 2)

• 4 TB olive oil
• 1 1/2 TB red wine vinegar
• 1/2 TB lemon juice
• 1/2 tsp dried oregano
• salt and freshly ground pepper

Whisk ingredients together in a bowl

• 2/3 lbs shrimp, peeled and deveined
• olive oil
• salt and pepper
• lettuce greens (I used a mixture of green leaf and mache – Romaine is also good)
• 3 tomatoes, chopped
• 1/2 cucumber, sliced
• 1/2 red onion, sliced thin
• 4 oz good quality feta cheese cubed
• olives (optional – I omitted the olives because my husband isn’t a big fan)

Toss shrimp with olive oil, salt and pepper and roast at 400 for 8 – 10 minutes.  Let cool to room temperature.  Combine cucumbers and red onion with vinaigrette in a bowl for at least 20 minutes.  When ready to serve, combine lettuce with cucumbers and onions (including the dressing), add tomatoes, feta, olives (if using) and cooked shrimp.

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