Ingredients:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon salt
2 cloves garlic, minced
1 lb shelled deveined uncooked large shrimp
1 (10 ounce) packages mixed salad greens
1/2 yellow bell peppers, cut into bite sized strips
1/2 cup sliced halved cucumbers
1/2 cup sliced radishes
1/2 cup shredded or shaved fresh parmesan cheese
Directions:
Heat your grill.
In a medium bowl, combine all marinade/dressing ingredients; blend well with a whisk.
Reserve half of the marinade to use as dressing; add shrimp to remaining marinade and toss to coat; let stand at room temperature for 10 minutes to marinate.
Remove shrimp from marinade; reserve marinade; thread shrimp onto four 12-inch metal skewers and place on grill; cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade.
In a large bowl, combine salad greens, bell pepper, cucumber, radishes, cheese and reserved dressing; toss gently.
Divide salad onto individual serving plates and top with shrimp.
Servings: 4
Time preparation: 20 min.
Time total: 28 min.