We're serving this salad with a carb — couscous — but if you feel you must, provide additional pita toasts, or untoasted pita bread or chewy-tender Italian bread. A dry white or rose wine makes a creditable quaff.
About 1/3 cup olive oil, divided
3 pounds medium shrimp, shelled and deveined
1/4 cup fresh lemon juice
2 teaspoons white wine vinegar
1/2 teaspoon lemon zest
1/2 teaspoon coarsely ground pepper
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano, crumbled
12 ounces crumbled feta cheese
7 perfectly ripe plum (Roma) tomatoes, in small dice
1 1/2 cups thinly sliced celery
1 1/2 cups pitted Kalamata olives, cut into slivers
Oregano sprigs or flat-leaf parsley, garnish
Red and green lettuce leaves, for lining chilled platter
In a large, non-stick skillet, over medium-high, heat 3 tablespoons of the olive oil just until it begins to smoke. Add shrimp and saute/stir-fry for 5 minutes, just until they begin to firm up. Remove to large bowl and let cool.
In a small bowl, whisk together lemon juice, vinegar, lemon zest, oregano and pepper. Whisk in remaining oil and continue whisking until mixture begins to thicken/emulsify.
Add the feta, tomatoes, celery and olives to bowl with cooled shrimp. Mix gently. Add dressing and mix well until shrimp mixture is well moistened. Taste for seasonings. Add pepper, and salt if you must. Serve at room temperature, as suggested above.
Pine nuts add their butter texture to quick-fixing couscous. This dish is also designed to be served at room temperature — and by that, we mean cool room temperature, not 85 or 90 degrees.
3 tablespoons unsalted butter