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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  All Recipes

| 1. Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar. | 2. Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side. | 3. Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.) | 4. When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	pound	raw peeled	321.8674	4.1253	61.6988	4.5787
olive oil	to taste			0.0	0.0	0.0	0.0
salt pepper	to taste			-	-	-	-
sugar	to taste			0.0	0.0	0.0	0.0
tomato	2		cut	44.28	9.5694	2.1648	0.49200000000000005
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
black olive	1/2	cup	pitted chopped	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
olive oil	1/4	cup		0.0	0.0	0.0	0.0
red wine vinegar	4	teaspoons		3.8	0.054000000000000006	0.008	0.0
baby spinach leaf	1	package	factory-washed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.