Greek Shrimp Salad

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Wolfgang Puck


That looks delicious
70a2d91eea61   •  21 Jul   •  Report
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1/2 cup plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons cucumber, peeled, seeded, and finely diced

1 tablespoon minced red onion

1 tablespoon minced garlic

Pinch of Cayenne pepper

Kosher Salt

Freshly ground black pepper

1 romaine heart, torn into bite-size pieces

4 cups mixed baby lettuces washed and dried

1/2 cup each red and yellow bell peppers cored, seeded, trimmed, and cut into 1-inch cubes

1/2 cup Caramelized Onions

1/2 cup Kalamata olives, pitted

1 small cucumber, peeled, seeded, quartered, cut into 1/2- inch slices

1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves

1/2 cup freshly grated parmesan cheese

1 cup crumbled feta cheese

1 cup Greek Salad Dressing

16 large shrimp, peeled, deveined, cut in half horizontally, blanched

1/4 cup toasted pine nuts*

Sprigs of fresh dill

*To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.

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