Grilled Shrimp Greek Salad - Tarpon Springs Style
Most Greek salad recipes do not include lettuce. Tarpon Springs Style not only includes Romaine lettuce, but also a scoop of potato salad. These innovations were made by Louis Papas of Tarpon Springs, Florida and are now common all along the west coast of Florida. He did not include grilled shrimp, but adding a little protein converts the salad into an entrée.
1/2 large cucumber
2 medium tomatoes
1/2 red or yellow bell pepper
1/4 large red onion
1/4 cup halved kalamata olives
5 to 6 large Romaine lettuce leaves
2 tablespoons chopped pepperoncini
1/2 cup crumbled feta cheese
Salt and pepper to taste
3/4 to 1 pound peeled and deveined medium shrimp
Olive oil for brushing
Salt and black pepper to taste
Prepare the Greek salad dressing (recipe follows). Peel and slice the cucumber in half, then slice crosswise. Chop the tomato, bell pepper, onion, and lettuce with a large chop. Combine the chopped vegetables with the remaining ingredients and toss. Prepare the grill for hot direct cooking. Skewer the shrimp so they will lay flat, lightly brush them with oil, and season. Grill directly over the fire for 3 minutes per side, lid closed.
Dress the salad and toss.
Plate the salad, top with a scoop of potato salad, and arrange the grilled shrimp around the sides. Potato salad recipe not included but was homemade by my wife.
Greek Salad Dressing
1/2 cup very good extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon finely chopped fresh oregano
Combine all ingredients and whisk vigorously. Let stand for 30 minutes to 1 hour and whisk again just before using.