Reviewed: May 15, 2010

I really liked this, but the rest of the family didn't - they said it might be better without the olives. But that's the taste I like best. The morale - if they don't like olives don't go for this one. I'll make it again when it's just me.

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Reviewer:

Jennifer

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Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Apr. 26, 2010

Awesome recipe. I tried putting the shrimp in a bag with the olive oil, lemon pepper and sea salt and omitting the sugar as suggested by a reviewer before skewering. The shrimp tasted good enough to eat alone without everything else, but together it was fabulous.

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Reviewer:

angelandantesboy

Cooking Level: Intermediate

Reviewed: Mar. 1, 2010

Very flavorful, colorful and easy to make. I added red onions like someone suggested, and used balsamic vinegar. Will definitely make it again!

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Reviewer:

daisycoal

Reviewed: Jan. 20, 2010

Made this for a date over the summer... we both really love greek salads so it's a little hard to impress us! Next time I'll add red onion, use a combination of spinach and romaine, and maybe add in some artichoke hearts to make it even more greek! Overall it was good, I used frozen Shrimp which I made on my George Forman really quickly. Really liked the dressing for the salad, very complimentary, not overpowering.

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3 users found this review helpful

Reviewer:

SamanthaD86

Reviewed: May 28, 2009

Whipped this up tonight with frozen bag of pre cooked shrip, green olives and black olives, added a few more vegetables like mushrooms, (didn't have cucumbers). Impressive and dressing recipie was great, needed quite a bit of kosher salt sprinkled over it after tossing, to bring out flavors. Yummmy. I will make again, with what ever I have available for produce.

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3 users found this review helpful

Reviewer:

NANCYNICOLE

Reviewed: Feb. 6, 2009

It was too cold to grill, so I tossed the shrimp with olive oil, salt and pepper and roasted them at 400 degrees for 6 minutes. I also added a teaspoon of minced garlic to the shrimp mixture for more flavor. Great served with pita crackers and hummus.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 6, 2007

Excellent recipe and I used already cooked small shrimp. It got rave reviews from a group of women.

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Reviewer:

DSTEELE

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Spicewood, Texas, USA

Reviewed: Sep. 6, 2007

I thought the kalamata olives overpowered the shrimp a bit, but I like the concept. I made enough for 2 servings and had the first one over lettuce, as that is what I had. I used the rest as the base for a Greek-style pasta salad. I think the recipe has potential as inspiration and may deserve a higher rating when it is tailored to specific tastes.

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Reviewer:

AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: Apr. 30, 2007

this has to be the best salad i've ever had. i used already-cooked shrimp and just added everything to it it a bowl. i only used 2 tbs. oil over all. SO GOOD!!!!!

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8 users found this review helpful