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.

Ann Taylor Pittman
Recipe by Cooking Light

Gallery

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

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

296 calories; calories from fat 30%; fat 9.8g; saturated fat 3.2g; mono fat 3.6g; poly fat 1.8g; protein 39.4g; carbohydrates 12.1g; fiber 3.2g; cholesterol 271mg; iron 6mg; sodium 849mg; calcium 219mg.