Greek Salad With Shrimp

4 quarts water
1-1/2 lbs large shrimp, peeled and deveined
6 cups torn romaine lettuce leaves
1-1/2 cups halved cherry tomatoes or grape tomatoes
1/2 red onion sliced 1/4-inch-thick and separated into rings
1/2 cucumber, halved lengthwise and cut into 1/4-inch slices
1 tbsp chopped flat-leaf parsley
3 tbsps red wine vinegar
2 tsp Dijon mustard
1 tsp extra-virgin olive oil
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp fresh-ground black pepper
2 garlic cloves, minced
1/2 cup (2 oz) crumbled feta cheese
8 kalamata olives, pitted and halved
4 peperoncini peppers

Bring water to a boil in a large saucepan. Add shrimp; cook 2
minutes or until opaque. Drain and rinse with cold water. Place
shrimp in a bowl, cover and chill. Place lettuce, tomatoes,
onions and cucumbers in a nonreactive large bowl; toss to
combine. Combine parsley, vinegar, mustard, oil, oregano,
salt, pepper and garlic, whisk to combine. Spoon 1 tablespoon
of this dressing over shrimp; toss to combine. Add shrimp
mixture and remaining dressing to lettuce mixture; toss gently
to coat. Spoon about 2 3/4 cups salad onto each of 4 plates.
Top each serving with 2 tablespoons cheese, 4 olive halves
and 1 peperoncini.

Serves 4
296 Calories;10g Fat;271mg Chol;39g Protein;12g Carbs;3g
Fiber;849mg
Sodium