Servings: 4 servings 1x
Ingredients
- 24 large shrimp – peeled, deveined and tail on
- 2 tbsp + 1/2 tsp salt
- 1 green bell pepper
- 1 cup chopped cucumber
- 1 cup quartered cherry tomatoes
- 1/4 cup halved kalamata olives
- 2 tbsp fresh parlsey
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
Instructions
- Defrost shrimp if frozen
- Add 2 tbsp of salt to a large pot and fill the pot 3/4 of the way with cold water
- Bring the water to a boil and then remove from the heat
- Add shrimp to the pot and let poach uncovered for 3 minutes
- Immediately transfer cooked shrimp to an icebath
- While the shrimp chill, chop the bell pepper and cucumber into 1/4″ pieces, quarter the tomatoes and half the olives
- Combine olive oil, red wine vinegar, lemon juice, 1/2 tsp salt, oregano and fresh parsley in a small bowl
- Pull the tails off the chilled shrimp and chop into bite sized pieces
- In a large mixing bowl combine the shrimp and vegetables
- Pour the dressing over the salad and mix until all pieces are coated in the dressing
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.