Thursday, April 8, 2010
This is one of my favorite main course salads. It is fairly light, yet filling. I love to make this after an evening yoga class or after the husband returns from a night of basketball. The best part about it is the cleanup-there hardly is anything. Everything is cooked on the grill so there are no pots and pans.
1 pound shrimp, peeled and deveined
4 cloves garlic, crushed
2 tablespoons mustard
1/3 cup fresh oregano or marjoram
1/2 cup olive oil, divided
1 head romaine lettuce, quartered-root intact
1 bunch asparagus
4 slices baguette or country loaf
1 bunch broccoli, blanched and shocked*
1/2 cup feta
Combine garlic, mustard, oregano and 1/4 cup olive oil in a blender. Season with salt and pepper. Put half of the marinade in a large bowl or large ziploc bag, add shrimp and toss to thoroughly coat. Refrigerate at least one hour.
Heat a grill or grill pan. Drizzle romaine, asparagus, baguette and broccoli with olive oil and place on grill. Remove when warmed through. Grill shrimp until golden and cooked through. Chop vegetables and put in a large bowl. Add shrimp and feta. Toss with remaining marinade and serve over grilled bread.