Served as main course. Non-vegetarian dish.

Greek

Vinaigrette

2 Tablespoons Red Wine Vinegar

2 teaspoons Dijon Mustard

1 Lemon Zest

Salt and Pepper

3 Tablespoons Extra-Virgin Olive Oil

Shrimp

3 lbs large Shrimp, peeled, deveined, rinsed and patted dry

1 large Lemon Juice and Zest

1/4 cup Extra-Virgin Olive Oil

2 teaspoons dried Oregano

Salt and freshly ground Black Pepper

1 Head Radicchio

2 lbs ripe Plum Tomatoes, cut into 8 pieces each

8 ounces Feta Cheese, cut into 1/2 inch cubes

1/2 cup Mint Leaves, coarsely chopped

Prepare vinaigrette:- Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the oil until thickened. Set aside. Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Let rest for 15 minutes, tossing once. Thread the shrimp on 12 metal skewers. Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully. Remove shrimp to a large bowl. If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp. If using bag lettuce just place into large serving bowl. Add shrimp along with tomatoes, cheese and mint. Toss with vinaigrette.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 8

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