Greek Salad with Blackened Shrimp

Greek Salad with Blackened Shrimp with a homemade Greek dressing… a light and refreshing dinner any night of the week!

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Greek Salad with Blackened Shrimp

So it’s about time I lightened things up and made an amazing salad… because summer’s on the way and I’m not getting any smaller!    Seriously, I love this salad ANY time of the year… and you probably already have all of the ingredients for the dressing which takes a whopping 5 minutes (max) to throw together!

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So I’ve never made a Greek dressing before and I do like I normally do when testing recipes… add a little of this, add a little of that until I get it just like I want it.  It took me about 20 minutes to get this dressing like I wanted it but it was a total SCORE in the end.   I’ll definitely be making homemade it instead of store-bought in the future!

This dressing recipe yields just a little over 1-1/3 cups so if your family likes to go heavy on the dressing, I would consider doubling the recipe.

Enjoy!

Greek Salad with Blackened Shrimp

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• Author: Amy @ The Blond Cook
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Yield: 4-6 servings

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Ingredients

For the dressing (yields approx 1-1/3 cups):

• 1 cup extra virgin olive oil
• 1 tablespoon plus 1 teaspoon minced fresh garlic
• 2 tablespoons lemon juice
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon honey
• 1/3 cup red wine vinegar

For the shrimp:

• 2 tablespoons creole seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1-1/2 pounds medium to large shrimp, peeled and deveined
• 2 tablespoons olive oil

For the salad:

• 1 small head romaine lettuce, rinsed, dried and chopped (about 8 cups chopped)
• 1 cup thinly sliced red onion
• 1 English cucumber, sliced (about 2-1/2 cups)
• 2 cups halved cherry tomatoes
• 1 can (6-ounces drained weight) whole pitted black olives, drained
• 4 ounces feta cheese

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Instructions

For the dressing:

1. Whisk all dressing ingredients together in a small bowl.  Cover and refrigerate.

For the shrimp:

1. Season shrimp with creole seasoning, salt and pepper.  Heat olive oil in a large skillet over medium heat.  Add shrimp and cook for 3-4 minutes, or until shrimp have just turned pink on both sides.  Cook shrimp in 2 batches if necessary.  Transfer shrimp to a plate and set aside.

For the salad:

1. Place all salad ingredients in a large bowl and toss to combine.

• Top salad with shrimp and desired amount of dressing.