{"id":410,"date":"2011-06-08T23:38:15","date_gmt":"2011-06-08T23:38:15","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=410"},"modified":"2011-06-08T23:38:15","modified_gmt":"2011-06-08T23:38:15","slug":"greek-salad-with-grilled-shrimp","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/greek-salad-with-grilled-shrimp\/","title":{"rendered":"Greek Salad with Grilled Shrimp"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n
\n

Today\u2019s recipe is a hot summer day delight – healthy, pretty, easy to make, and packed with flavor. It\u2019s my take on a recipe published in this weekend\u2019s American Profile<\/a> magazine. Which means instead of slavishly adhering to the fresh veggies listed in the recipe and going grocery shopping, I used what was in my fridge. And I halved the recipe since we\u2019re living in the empty nest.<\/p>\n

According to Hiram, the end result was one of the best meals ever. (Read that as he used his garlic bread to mop up every bit of dressing left on his plate.) Which means I\u2019ll be using this recipe often, switching ingredients to match whatever is in our CSA share for the week. Here\u2019s the recipe as it appeared on our table this week…and tag, you\u2019re it. So leave a comment about how you adapted it to what\u2019s in your refrigerator or garden.<\/p>\n

Greek Salad with Grilled Shrimp<\/strong><\/p>\n

1 head romaine lettuce chopped (or an equal amount of other greens)
\n2 sweet peppers, chopped
\n1\/2 medium onion, chopped
\n1\/3 cup kalamata olives, pitted
\n1\/2 cup crumbled feta cheese<\/p>\n

(The original recipe called for two chopped tomatoes and a chopped cuke)<\/p>\n

Toss all together in bowl and put in refrigerator. Then prepare the shrimp as follows.
\n1 pound raw shrimp, shelled and with tails off
\n1 1\/2 teaspoon olive oil
\n1\/2 teaspoon cajun or creole seasoning<\/p>\n

Toss shrimp with oil and seasoning. Thread on skewers and grill for 1 – 2 minutes per side, until shrimp is done. Put on a platter.<\/p>\n

Mix together the juice from 1 lemon, 6 tablespoons olive oil, 1 teaspoon dried oregano, and freshly ground black pepper to taste. Drizzle over lettuce mixture and toss well. Divide equally among 6 plates. Arrange shrimp on top and serve.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Today\u2019s recipe is a hot summer day delight – healthy, pretty, easy to make, and packed with flavor. It\u2019s my take on a recipe published in this weekend\u2019s American Profile magazine. Which means instead of slavishly adhering to the fresh veggies listed in the recipe and going grocery shopping, I used what was in my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[62,1052],"class_list":["post-410","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-americal-profile-magazine","tag-shrimp"],"yoast_head":"\nGreek Salad with Grilled Shrimp - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Greek Salad with Grilled Shrimp - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"Today\u2019s recipe is a hot summer day delight – healthy, pretty, easy to make, and packed with flavor. 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