Greek Shrimp with a Matching Salad

We had this for dinner last night with toasted baguette and premade gazpacho from the market (btw…does anybody have a really good gazpacho recipe?). It turned out well enough to add to my own collection.

Vinaigrette:

4 tbsp red wine vinegar
4 tsp Dijon mustard
finely grated zest of 2 lemons
2 tbsp sugar (honey; dried cane juice; sweetener of choice)
6 tbsp extra virgin olice oil
salt and pepper to taste

Whisk the vinegar, mustard, zest, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the oil until thickened. Set aside.

Shrimp:

1 lb large shrimp, peeled and deveined; rinsed and patted dry
finely grated zest of 1 lemon
3 cloves minced garlic
1/4 cup extra virgin olive oil
1 tsp fresh chopped oregano leaves
4 oz. herbed feta, cubed
salt and pepper to taste

Toss together the shrimp, lemon zest, olive oil, oregano, salt and pepper in a large bowl. Let rest for 15 minutes, tossing once.

Saute shrimp in a heated skillet just enough to cook through, taking care not to overcook. Toss in feta cheese and a small portion of the vinaigrette. Pour into a serving dish.

Salad:

1 bag fresh spring greens
2 tomatos cut in 8 wedges each
1/2 cup fresh mint, coarsely chopped
2 tsp fresh oregano, chopped fine

Toss together; coat with the rest of the vinaigrette.

Gazpacho Soup Make the day before serving

1 clove garlic
2 t salt
½ c mushrooms, sliced
3 T olive oil
1 c finely chopped onions
2 c finely chopped tomatoes
1¼ c finely chopped green peppers
1 c finely chopped celery
2 t finely chopped chives
1 c finely chopped cucumbers
1 T finely chopped parsley
½ t fresh ground pepper
⅛ t Tabasco sauce
1 t Worcestershire sauce
½ c Tarragon Wine vinegar
3 c tomato juice
plain or garlic croutons

Crush garlic in ½ teaspoon salt. Sauté mushrooms in olive oil until lightly brown. Combine all ingredients together. Cover and chill overnight. Serve with croutons.