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)
- 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.
- 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.
- 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.
- Scatter feta over shrimp and garnish with mint sprigs. Serve accompanied by pita bread.
adapted from Saveur Magazine, July/August, 1997