Photography: Howard L. Puckett; Styling: Melanie J. Clarke
4 servings

Use shredded rotisserie chicken in place of the shrimp, if you'd prefer. For quick suppers, keep a bag of cooked, peeled, and deveined shrimp in the freezer. Set the shrimp in a colander and rinse with cool water to thaw quickly.

How to Make It

Step 1

Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

Step 2

Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon 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 pepperoncini pepper.

Ratings & Reviews

kathyrol's Review

January 08, 2014
Excellent! For a huge time saver, just use pre-cooked shrimp. This is a restaurant-worthy recipe. The only substitution I made, other than using cooked shrimp, is using fresh instead of dried oregano out of my herb garden.

martyj's Review

April 05, 2012

snowbanks's Review

August 12, 2011
Very easy and great for a summer meal.