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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Reviewer:

NANCYNICOLE

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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

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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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DSTEELE

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Spicewood, Texas, USA

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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

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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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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 9, 2007

Quick recipe, tasty. I also used romaine and it turned out wonderfully!

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ybonics

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Reviewed: Dec. 14, 2006

This was so good and easy. Like the previous reviewer, I used romaine. I tossed the shrimp in a resealable bag with olive oil, sea salt, and lemon pepper, and then I cooked it in a grill pan. The lemon pepper really added to the flavor (I omitted the sugar). Plus, I used tomato-basil feta and fresh oregano--yum! This is a definite keeper. Next time, I'll try adding sun-dried tomatoes.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 26, 2006

Perfect for a quick and healthy meal. To make it more "greek" I used romaine lettuce. I was in a hurry so instead of dicing tomatoes, I just used a can of diced tomatoes. It had some green chiles in it which added a good kick to the salad. I only had a small amount of shrimp because I was only making the salad for myself so I just tossed it on the George Foreman grill... it was ready in about a minute.

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