Greek Village Chunk Salad With Lemon-Oregano Shrimp Recipe

Ingredients For Greek Village Chunk Salad With Lemon-Oregano Shrimp Recipe

• 1 Heart of romaine, chopped
• 1 inch 2 tomatoes on the vine, lightly seeded and cut into cubes
• 1 inch 2 3 ribs celery with leafy tops, cut on an angle into
• 1 Small red onion, quartered and thinly sliced
• 1 inch 1 mild red field, frying or bell pepper, seeded and cut into
• 1 inch 1 green cubanelle or bell pepper, seeded and cut into
• 1 inch 2 persian cucumbers, halved lengthwise and cut into 1 inch 1/2 moons, or 1/3 english cucumber, cut into
• 1 cup Flat leaf parsley leaves
• 0.75 cup Pitted kalamata olives, coarsely chopped
• 0.5 cup Drained pepperoncini or giardiniera, chopped
• 8 ounce Greek feta in brine, drained and crumbled or diced
• 3 tablespoon Evoo
• 2 tablespoon Red wine vinegar
• NaN Salt
• Pepper
• 3 tablespoon Olive oil
• 2 Large cloves garlic, crushed
• 1.5 pound Large shrimp, peeled and deveined, tails
• 2 sprig Fresh oregano, stemmed and chopped
• 1 teaspoon Crushed red pepper, or 1 red finger, fresno or jalapeno chile, finely chopped
• 0.5 cup Dry vermouth or white wine