Keto Greek Salad with Grilled Shrimp

Ingredients

• about 450 g Shrimp (large, peeled and deveined)
• 4 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large Cucumber
• 2 medium Tomato
• 0.5 medium Red onion
• 1 medium Bell pepper (green)
• 0.5 cup Kalamata olives
• 2 tablespoons Red wine vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Shrimp with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir to coat the shrimp evenly. Let the shrimp marinate for 10 minutes.
2. 2While the shrimp is marinating, prepare the vegetables. Cut the 1 large cucumber into 1.27 cm pieces. Cut the 2 medium tomatoes into 2.54 cm wedges. Slice the 0.5 medium red onion into thin half-moons. Cut the 1 medium green bell pepper into 2.54 cm pieces.
3. 3Preheat your grill to medium-high heat. Grill the marinated shrimp for 2-3 minutes per side. The shrimp are done when they turn pink and opaque, and reach an internal temperature of 63°C.
4. 4In a large bowl, combine the chopped cucumber, tomatoes, red onion, and green bell pepper. Add the 0.5 cup of Kalamata olives to the bowl.
5. 5Add the grilled shrimp to the bowl with the vegetables and olives.
6. 6In a small bowl, whisk together the remaining 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar until well combined to make the dressing.
7. 7Pour the dressing over the salad ingredients in the large bowl. Toss gently to combine everything. Serve immediately.

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