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

snowbanks
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

kathyrol
April 05, 2012
N/A

snowbanks's Review

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