HORIATIKI SALATA WITH SHRIMP (Greek salad with grilled shrimp and lemon vinaigrette, for four)


For the shrimp:

1-1/2 pounds jumbo shrimp in shell (8 to 12 per pound), rinsed, peeled and deveined, leaving the last section of the shell and the tail intact

8 tablespoons olive oil (preferably Greek)

4 cloves garlic, peeled and minced

½ cup white wine

salt and freshly ground white pepper to taste

For the salad:

2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh oregano

2 to 3 plum tomatoes, seeded and diced

1 small green pepper, cut into thin strips

1 English cucumber, halved lengthwise and cut crosswise into ¼ inch slices

1 small red onion, sliced thin

½ cup kalamata olives, pitted

½ pound Feta cheese (preferably Greek), crumbled

4 tablespoons fresh lime juice

4 tablespoons fresh lemon juice

4 cups mesclun, washed and spun dry (optional)

  1. Put shrimp, 4 tablespoons oil, garlic, wine and salt and pepper to taste in a medium bowl and toss to mix well. Set shrimp aside and allow to marinate for 5 to 6 minutes.  Remove from marinade and discard marinade.
  1. Heat a well-seasoned ridged grill pan over moderate heat until it is hot but not smoking and pan-grill shrimp until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side.
  1. Transfer shrimp to a serving platter lined with mesclun. Add remaining 4 tablespoons oil, chopped mint, oregano, parsley, tomato, green pepper, cucumber, red onion, olives, lime juice and lemon juice.  Set aside until shrimp cool to room temperature, about 15 minutes.
  1. Scatter feta over shrimp and garnish with mint sprigs. Serve accompanied by pita bread.


adapted from Saveur Magazine, July/August, 1997

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