Mediterranean Shrimp Salad

The opening of local farmers markets officially begins salad season in my house.  The variety of available fresh greens, tomatoes, spring onions and artisan cheeses makes assembling a fantastic salad as easy as pie (strawberry pie in my case).  Wild caught prawns are on sale this week in my local grocery store so I added them to my favorite Mediterranean salad mix.  This is such a healthy, delicious and light meal that I can top it off with a little slice of pie with no guilt feelings at all.  I hope you will try it  ~ I know it will become one of your favorites too.

Salad
A mix of spring greens
Grilled wild caught prawns
Tomatoes
Cucumber
Kalamata olives
Feta cheese
Sliced green onions

Dressing
3/4 cup olive oil
1/4 cup vinegar
fresh oregano to taste
1 clove garlic, minced
1/2 teaspoon sugar
Sea salt and freshly ground black pepper to taste

Shell and devein shrimp.  Combine dressing ingredients.  Marinade shrimp in half of the salad dressing  for about an hour, then cook on a hot grill until pink. Cool to room temperature.

Combine salad ingredients and drizzle with dressing.  I like lots of feta cheese and olives and sometimes add toasted pinenuts or garlic croutons.