Best Santorini Shrimp Salad Recipes

SANTORINI SALAD WITH GRILLED SHRIMP image

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

SANTORINI SHRIMP SALAD image

Number Of Ingredients 16

Dressing
1/4 cup red wine vinegar
3 tablespoons chopped fresh parsley
2 tablespoons honey mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/3 cup olive oil
Salad
1 pound green beans, trimmed
1 1/4 pounds cleaned shrimp
1 cup cherry tomatoes, halved
1/2 cup (2 oz) feta cheese cubes or crumbles
1 5 ounce bag arugula
1/2 red onion, thinly sliced
1/4 teaspoon salt

Steps:

Dressing 1. In a medium bowl, whisk together vinegar, parsley, mustard, salt, pepper and red pepper flakes. While whisking, add oil in a thin stream. Set aside. Salad 2. Bring a saucepan of water to a boil. Add beans; cook for 3 to 4 minutes. Drain and rinse with cool water. 3. Place shrimp in a resealable plastic bag or glass dish. Add 1/4 cup of the dressing and toss to combine. Marinate at least 10 minutes while heating grill or broiler. Thread shrimp onto skewers or place on broiler pan. Grill or broil for 5 minutes, turning, until cooked through. 4. In a medium bowl, toss green beans, tomatoes and feta cheese with 1 tbsp of the remaining dressing. Place arugula and red onion on a serving platter or in a large bowl. Top with shrimp and season with salt. Drizzle with 2 tbsp of the dressing and add green bean mixture. Serve remaining dressing on the side, if desired.