What's for Dinner? Greek Shrimp Salad

I had a craving for a greek salad, however, I wanted something different then chicken, which is what I usually use. Matt suggested shrimp, which he really loves.

Measurements are approximate, I didn’t measure anything.

Salad

1 lb. shrimp, peeled and deveined

olive oil

1 can sliced beets, well drained

your favorite lettuce or mixed greens

red onion

Kalamata olives (or use black)

Pepperoncini peppers

Feta cheese crumbles

Dressing/Marinade

¼ cup extra virgin olive oil

juice of one lemon

3 garlic cloves, minced fine

1 t. oregano, rubbed

salt and pepper

sugar (optional)

Mix all dressing ingredients, except for oil. When well mixed, whisk in olive oil. Remove about 2 T. dressing to marinate shrimp. Marinate shrimp for about an hour, and let the rest of the dressing sit for about an hour to meld the flavors. Taste and adjust seasonings if needed.

Heat olive oil in large frying pan until very hot. Drain shrimp really well and sauté shrimp until just cooked. Do not overcook the shrimp.

Layer veggies atop the lettuce and top with shrimp and a handful of feta.