Mediterranean Shrimp Salad

With it being Lent I try to come up with some unique and interesting ways to cook on Fridays. Yesterday I concocted a very nice dish that I would like to share with all of you. It is very simple to prepare and was a big hit for the family. Give it a try and let me know what you think.

Mediterranean Shrimp Salad

• 1 pound medium to large shrimp (peeled and cleaned)
• 6 cloves garlic, coarsely chopped
• 1/2 cup coarsely chopped sweet onion
• 1/4 cup sun dried tomato, chopped
• 1/4 cup klamata olives, chopped
• 1 cup feta cheese
• 1 bag baby spinach
• Extra virgin olive oil
• Balsamic Vinegar
• Salt and pepper to taste

Prepare a few plates or pasta bowls with a few handfuls of baby spinach to act as a bed for the shrimp. Saute onions and garlic in approximately 1 cup of olive oil. When the garlic starts to brown add the shrimp, sun dried tomatoes, and olives. When the shrimp is finished cooking (make sure you don't over cook them), pour over the beds of spinach making sure to include the some of the hot olive oil. Do not stir the spinach once the shrimp and oil is added. Drizzle with a little balsamic vinegar and crumble the feta cheese over the dish. Serve with a glass of chilled Chardonnay.

There are many additional things that can be added to this dish. If you like things spicy, sprinkle a little crushed red pepper into the shrimp while it's cooking. You could also add some bacon bits for flavor.

For a nice side dish for the shrimp, try slicing some Roma tomatoes and soft mozzarella cheese. Arrange on a plate then drizzle with olive oil and balsamic vinegar. Sprinkle with garlic salt and fresh ground pepper. If your familiar with Caprese Salad then you will recognize this dish.

This was a hit at my house, hopefully it will be at yours as well. Enjoy.