Ingredients

1 lb fresh shrimp

2 cloves garlic, minced

1/2 tsp finely shredded lemon peel

3 cups whole fresh baby spinach

3 cups torn romaine

2 medium tomatoes, cut into thin wedges

1 medium cucumber, quartered lenthwise and sliced 1/4 inch thick

1/3 cup pitted kalamata olives

1/4 cup chopped red onion

1/4 cup thinly sliced radishes

1/4 cup crumbled feta cheese

1 recipe Greek Vinaigrette

2 large whole wheat pita bread rounds, halved crosswise

Preparation

  1. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp, pat dry with paper towels. In a small bowl toss shrimp with garlic and lemon peel. Cover and chill for 30 minutes.

  2. Meanwhile, in a large bowl combine spinach, romaine, tomatoes, cucumber, olives red onion, and radishes, toss to combine. Set aside.

  3. Thread shrimp onto four 8-inch skewers, leaving 1/4-inch space between pieces.

  4. Grill shrimp over medium heat 6 to 8 minutes or until shrimp are opaque, turning once halfway through.

  5. To serve, divide greens mixture among 4 plates. Sprinkle with feta cheese. Top with grilled shrimp. Drizzle with Greek Vinaigrette. Serve with pita bread.