From craving to table
Instructions
- 1
In a medium bowl, toss shrimp with 1 tablespoon olive oil, oregano, paprika, salt, and black pepper.
- 2
Heat a large skillet or grill pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- 3
In a small bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, garlic, and remaining 1 tablespoon olive oil to make the dressing.
- 4
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 5
Add the cooked shrimp to the salad. Drizzle with the lemon-oregano dressing and toss gently to combine.
- 6
Serve immediately, garnished with extra parsley and lemon wedges if desired.