Ingredients

2 tbsp fresh lemon juice

1 tbsp chopped shallots

1/4 cup plus 1 tbsp extra virgin olive oil

1 tbsp + 1 tsp chopped oregano

Salt & Pepper

1 LB large shrimp shelled and deveined

1 cucumber halved, peeled, seeded and cut into 1/2 inch dice

3/4 lb. cherry or grape tomatoes halved

1 small green pepper, cut into 1/2 inch dice

12 Calamata olives, pitted

2 tsp finely grated lemon zest

1/2 LB Greek feta cheese, cut into 4 slabs

Preparation

  1. In medium bowl, combine the lemon juice with the shallots, i tbsp of the olive oil and 1 tsp of the oregano; season with salt and pepper. Add the shrimp and toss well and let stand at room temperature for about 10 minutes

  2. In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tbsp of chopped oregano. Season the salad with salt and pepper and toss well.

  3. Light a grill or heat a grill pan. Therad the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.

  4. Mound the salad on the plates and top with the feta. Drizzle each salad with 1 tbsp of the olive oil and sprinkle with salt. Serve the shrimp on the side.