Crispy Grilled Harissa Shrimp Greek Salad Recipes

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GRILLED GREEK SUMMER SALAD



Grilled Greek Summer Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater
1/2 cup olive oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
4 boneless, skinless chicken breasts
Vegetable oil, for oiling grill grates
2 hearts romaine lettuce, halved
Vegetable oil, for oiling romaine
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt

Steps:

  • For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
  • For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
  • Preheat a grill to medium heat.
  • Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
  • For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
  • Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.

GRILLED SHRIMP GREEK SALAD



Grilled Shrimp Greek Salad image

Categories     Salad     Tomato     Feta     Shrimp     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 (main course)servings

Number Of Ingredients 13

4 tablespoons fresh lemon juice
4 tablespoons olive oil plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
1 pint cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 lb large (20 to 24 per lb) shrimp, shelled and deveined
2 (8-inch) pita loaves (preferably pocketless)
1 yellow bell pepper, sides cut off and remainder discarded
6 oz feta, cut into 1/2-inch cubes
Special Equipment
6 (8-inch) bamboo skewers, soaked in warm water 15 minutes

Steps:

  • Prepare grill for cooking.
  • Make dressing:
  • Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
  • Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
  • Marinate shrimp:
  • Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
  • Grill pitas and bell pepper while shrimp marinates:
  • Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
  • Grill bell pepper until just softened, about 1 1/2 minutes on each side.
  • Grill shrimp:
  • Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
  • Grill shrimp until just cooked through, about 2 minutes on each side.
  • Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GREEK GRILLED SHRIMP



Greek Grilled Shrimp image

This recipie was in the local newspaper last week and it looked so good I had to try it. It's Great! The melding of lemon, oregano, garlic and olive oil can't be beat when applied to shrimp on the BBQ.

Provided by Dugyb

Categories     Greek

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs cleaned large shrimp
1/4 cup olive oil
1 teaspoon course sea salt
1/2 teaspoon pepper
1 tablespoon grated lemon peel
1 tablespoon oregano
1 garlic clove
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 teaspoon dried thyme or 1 teaspoon oregano

Steps:

  • Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
  • Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
  • Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

GRILLED HARISSA SHRIMP



Grilled Harissa Shrimp image

Provided by Rebecca Jurkevich

Categories     Shellfish     Quick & Easy     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 pounds large shrimp, peeled, tails intact, deveined
2-3 tablespoons harissa paste
2 tablespoons olive oil
Kosher salt
4 radishes, trimmed, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.

Steps:

  • Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
  • Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
  • Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
  • DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.

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