Mediterranean Shrimp Salad Recipes

Steps:

• Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.

Steps:

• Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
• Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
• You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
• Grilled shrimp are very nice.

Steps:

• Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
• Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

Steps:

• Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Steps:

• In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
• Add 1/4 teaspoon each salt and pepper, and toss.