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Barrington Software Incorporated

BROILED SHRIMP WITH GREEK SALAD

Serves 4

12 medium shrimp

1/2 cup plus 2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice

1/2 teaspoon dried oregano

1 head romaine lettuce, cut crosswise into 1-inch strips

1 large tomato, cut into wedges

2 small cucumbers, peeled if waxy, and cut into large chunks

1 small red onion, thinly sliced

1/2 pound large black olives, preferably kalamata

1. Heat broiler. Peel shrimp, leaving tails intact; remove veins from backs. Place shrimp in a small

bowl, and toss with 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2. Thread 3 shrimp onto a metal skewer; place on a baking sheet. Repeat with remaining shrimp

and three more skewers. Broil until tops are browned, 2 to 3 minutes. Flip; cook until browned and

cooked through, 2 to 3 minutes more. Set shrimp aside.

3. In a bowl, whisk together lemon juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4

teaspoon pepper. Whisking constantly, slowly drizzle in remaining 1/2 cup olive oil. Set aside.

4. Divide romaine among four plates. Place some of the tomato, cucumbers, onion, and olives on

each plate, and top with a reserved shrimp skewer. Drizzle with reserved dressing, and serve.

Photograph by: Dana Gallagher

From Martha Stewart

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