Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 2 cups English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 4 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, grated
  • 1/2 tsp dried oregano

Instructions:

  1. Dice the cucumber, halve the tomatoes, and slice the onion.
  2. Place all vegetables and olives in a large mixing bowl. Do not add salt or dressing yet to prevent water release.
  3. Whisk together the vinaigrette ingredients (olive oil, lemon juice, red wine vinegar, grated garlic, and dried oregano) in a small bowl until the oil and acid are fully emulsified.
  4. Pat the shrimp completely dry with paper towels to ensure proper browning.
  5. Toss shrimp with dried oregano, salt, pepper, and minced garlic.
  6. Heat 2 tbsp of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil shimmers and just begins to smoke.
  7. Add shrimp in a single layer and sear until mahogany-colored and just cooked through.
  8. Combine the seared shrimp and the emulsified vinaigrette with the vegetable base, tossing gently to coat.
  9. Fold in the crumbled feta cheese and chopped parsley immediately before serving.