After a weekend of Cadbury eggs and Peeps, it was so nice to have a light salad for dinner.  It’s basically a Greek salad sans olives (I don’t like them so I leave them out), and with shrimp to add a little protein.

Santorini Salad with Roasted Shrimp (modified from PW)

1 head romaine lettuce, chopped
4 whole tomatoes, chopped
1 English cucumber, chopped
6 ounces crumbled feta cheese
fresh oregano to taste
¼ cups olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 clove garlic, ground into a paste
salt and pepper
1 wholelemon, for squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, half the feta, and oregano to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, in a bowl. Whisk together until combined. Taste and adjust seasonings.

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

*To make garlic into a paste, peel and crush garlic clove, add a pinch of kosher salt and with the broad surface of your chef’s knife at a 30degree angle, work the knife back and forth crushing as well as pushing the salt/garlic mix until it turns into a paste.

Roasted Shrimp

I buy frozen peeled and deveined shrimp with the tails on.  Thaw them under hot water, dry them well with a paper towel, toss with olive oil and salt and pepper.  Roast at 400 for about 3-5 minutes, or until pink.  Don’t overcook them.