Greek Bread Salad with Grilled Shrimp Recipe

Name: Greek Bread Salad with Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 jumbo shrimp, peeled and deveined; 1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling; 1 teaspoon dried oregano, crushed in the palm of your hand; 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful); 2 pitas, split open; 1 large garlic clove, minced and mashed to a paste with some coarse salt; Zest of 1 lemon and juice of 2 lemons; 1 seedless cucumber, halved lengthwise, then sliced into half-moons; 4 vine-ripe tomatoes, cut into thin wedges; 1 small red onion, thinly sliced; 1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), coarsely chopped; 1/4 cup fresh mint leaves (a handful), coarsely chopped; 3 celery ribs, thinly sliced on an angle; 1 cup pitted kalamata olives, coarsely chopped; Coarse salt and coarse black pepper; 1 3/4-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges

Servings: persons

20 jumbo shrimp, peeled and deveined
1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling
1 teaspoon dried oregano, crushed in the palm of your hand
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful)
2 pitas, split open
1 large garlic clove, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripe tomatoes, cut into thin wedges
1 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), coarsely chopped
1/4 cup fresh mint leaves (a handful), coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 3/4-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges

1
Heat a grill pan or outdoor grill to high.
2
Toss the shrimp with enough EVOO to coat, and season with the oregano and grill seasoning.
3
Grill the split pita halves for a minute or two to char on the grill.
4
Remove when crisp, break or tear into large pieces, and reserve.
5
Combine the garlic with the zest of 1 lemon and the juice of 1 1/2 lemons in the bottom of a large, shallow bowl.
6
Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives, and the reserved bread.
7
Add the 1/4 cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.
8
Grill the shrimp on the screaming hot grill pan or outdoor grill.
9
Cook for 2 to 3 minutes on each side, until pink and firm.
10
Transfer to a plate and top with the juice of the remaining 1/2 lemon.
11
Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.

905

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 jumbo shrimp, peeled and deveined, 1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling, 1 teaspoon dried oregano, crushed in the palm of your hand, 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning (a palmful), and more.

Yes, Greek Bread Salad with Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Bread Salad with Grilled Shrimp

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