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Shrimp Salads w/ Feta & Artichoke Hearts




Source of Recipe


Internet


List of Ingredients




1 pound jumbo raw shrimp, peeled and deveined, thawed if frozen
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 hot or mild chili pepper, seeded and minced
2 tablespoons chopped fresh oregano
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup crumbled feta cheese
1 14-ounce can artichoke hearts, halved
1/4 cup chopped red onion
8 whole leaves Romaine lettuce, rinsed and patted dry


Recipe



Preheat oven to 350 degrees F. Oil an 8-inch-square glass baking dish or large glass pie plate. Strain liquid from shrimp; arrange shrimp in dish in a single layer. In a bowl, whisk together olive oil, lemon juice, chili pepper, 1 tablespoon of the oregano, sugar, and salt. Top shrimp with artichokes, crumbled feta, and red onion. Bake uncovered until shrimp is pink and just firm, about 25 minutes. Cool shrimp to room temperature, poor off excess liquid, and chill in refrigerator overnight.

To serve, arrange 8 whole lettuce leaves on a serving platter. Spoon some shrimp onto each leaf and garnish with remaining tablespoon of fresh oregano