greek-style shrimp salad on a bed of baby spinach

Ingredients

• Servings: 4
• 1 pound raw shrimp (26 to 30 count), peeled
• olive oil to taste
• salt and pepper to taste
• sugar to taste
• 2 medium tomatoes, cut into medium dice
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted and coarsely chopped kalamata or other black olives
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 4 teaspoons red vinegar
• 1 (10 ounce) package factory-washed baby spinach leaves

Recipe

• thread shrimp 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.
• 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.
• 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.)
• 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.