2 tsps dijon mustard
finely grated zest of 1 lemon
salt and pepper to taste
3 TBS olive oil
For Shrimp: 2 pounds shrimp, peeled, deveined, rinsed and patted dry
Finely grated lemon zest & juice of 1 lemon
1/4 cup extra virgin olive oil
2 tsp. dried oregano (or tarragon or basil)
salt & pepper to taste
1 head lettuce
1 1/2 pounds ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cut into 1/2" cubes (I crumbled mine)
1/2 cup mint leaves coarsely chopped (optional) (makes it yummy)
Prepare the vinaigrette; whisk vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisk constantly slowly drizzle in the oil until thickened. Set aside. makes about 1/3 cup.
In a large bowl toss together the shrimp, lemon zest, lemon juice, oil, oregano, salt and pepper. Marinate 15 min tossing once. Prepare the grill (or saute in fry pan) thread shrimp on skewers grill over high heat for no more than 2 minutes per-side.
Trim and wash lettuce. Combine lettuce, tomatoes, feta, mint and vinaigrette.
270 cal., 33 g protein, 11g fat, 275 mg cholesterol, 8mg carbo