Ingredients
- Olive oil (about 3 tablespoons, divided)
- 3/4 pound medium fresh shrimp, peeled and deveined
- 2 garlic cloves, minced
- 2 large plum tomatoes, seeded and finely chopped
- 1 green onion, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon Greek seasoning, or to taste
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in the whole shrimp and garlic; saute for 3 to 4 minutes until shrimp is cooked (cook shrimp just until pink, do not over cook the shrimp or it will be tough) transfer to a bowl and refrigerate until cold…the shrimp must be cold or the feta will melt. When the shrimp is cold coarsely chop (I usually chop the shrimp into thirds).
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Step 2: In a large bowl toss the chopped shrimp with chopped tomatoes, 1 tablespoon olive oil, green onion, feta cheese, parsley, lemon juice, thyme and Greek seasoning. Season with salt and pepper to taste. Refrigerate for at least 2 hours. Top on toasted bread slices or serve on a bed of lettuce.
We hope you enjoy this recipe!
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