ChefXi OfficialA vibrant midday escape featuring lime-marinated grilled shrimp over a bed of crisp greens, feta, and a sun-drenched oregano vinaigrette.
In a medium bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, and oregano. Add the shrimp and toss to coat thoroughly. Let marinate at room temperature while you prep the salad.
Don't marinate longer than 20 minutes or the lime juice will start to 'cook' the shrimp and toughen them.
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and Dijon mustard until emulsified. Season with a pinch of salt and pepper.
In a large serving bowl, combine the chopped romaine, cucumber, cherry tomatoes, and red onion. Toss with half of the vinaigrette to lightly coat the leaves.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates.
Thread the shrimp onto skewers or place directly on the grill. Cook for 2-3 minutes per side until pink, opaque, and slightly charred.
Shrimp cook very fast; look for them to form a 'C' shape. An 'O' shape means they are overdone!
Arrange the warm grilled shrimp over the prepared salad. Top with crumbled feta cheese and drizzle with the remaining vinaigrette. Serve immediately while the shrimp is still hot.
The essence of this dish lies in the contrast between the cold, crisp greens and the warm, spice-laden shrimp. Ensure your grill is screaming hot to get those char marks without overcooking the delicate seafood. If you can't find fresh oregano, marjoram is a soulful substitute. Inspired by the coastal grills of the Peloponnese.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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