Preparation time
30 minutes
Ready in
40 minutes
Cooking Time: 10 minutes
Makes
4 servings
Ingredients
- 2/3 cup (150 mL)olive oil
- 1/4 cup (50 mL)fresh lemon juice
- 2 tbsp (25 mL)>red wine vinegar
- 2 cloves Ontario Garlic, crushed
- 1 tsp (5 mL)salt
- 1/2 tsp (2 mL)each dried oregano and basil
- 1/4 tsp (1 mL)pepper
Salad:
- 1 lb (500 g)large raw shrimp, peeled and deveined
- 1/2 cup (125 mL)each chopped Ontario Sweet Red and Green Peppers
- 1/2 cup (125 mL)chopped Ontario Greenhouse Cucumber
- 2Ontario Field Tomatoes, seeded and chopped
- 3 tbsp (45 mL)chopped fresh Ontario Parsley
- 2 tbsp (25 mL)chopped fresh Ontario Dill
- 2-1/2 cups (625 mL)small pasta (fusilli, gemelli, penne, etc.) cooked and drained
- 1 cup (250 mL)crumbled Ontario Feta Cheese
- 2/3 cup (150 mL)sliced Kalamata olives
- Salt and pepper
Instructions
In jar with tight-fitting lid, shake together oil, lemon juice, vinegar, garlic, salt, oregano, basil and pepper. Divide in half. Spoon one half over shrimp in medium bowl; stir to coat. Cover and refrigerate until needed, 30 minutes to 4 hours. Set other half of vinaigrette aside.
Thread shrimp onto skewers or place in grill basket. Grill over high heat for 3 to 5 minutes or until pink. Remove from skewers.
In large bowl, toss together reserved vinaigrette, red and green peppers, cucumber, tomatoes, parsley, dill, cooked pasta, cheese and olives; taste and adjust seasonings. (Can be made a day ahead. Serve at room temperature.)
Variation: Replace shrimp with 1 lb (500 g) boneless skinless chicken breasts. Marinate as for shrimp. Grill chicken breasts whole, then slice and add to salad.
Nutritional Information
- Protein: 35 grams
- Fat:29 grams
- Carbohydrate:35 grams
- Calories:542
- Source Of Fibre