We have a charcoal grill, which Jason is the operator of. We try to grill fairly substantial things, or to grill multiple things every time, so that we aren't wasting charcoal. We grilled three things for this salad: the shrimp, bread, and lettuce. It made for a fabulous combo! If you aren't able to access a grill, never fear! You can simply saute the shrimp, broil the bread, and use normal lettuce.
1 head Romaine lettuce
1 pint cherry or grape tomatoes
4 pepperoncinis, drained
½ cup sliced and pitted Kalamata olives
½ lb. raw shrimp, peeled and deveined
¼ cup grapeseed oil
¼ cup sliced red onion
3 oz. block feta cheese, crumbled
1 baguette, cut in half
¼ cup olive oil
3 ½ tablespoons olive oil
¼ cup and 1 teaspoon sherry or red wine vinegar
½ teaspoon each garlic powder, dried oregano, dried basil, pepper, salt, onion powder
½ teaspoon Dijon mustard
Combine spices, mustard and vinegar in a medium, sealable container to make dressing. Mix well, then slowly pour in oil, mixing constantly until emulsified. Pour about ¼ cup dressing into a separate container.
Heat grill. Skewer shrimp by forming shrimp into a "C", and then piercing skewer through the top and bottom of each shrimp. Brush with the ¼ cup vinaigrette that you separated, then place on hot grill.
Grill about 2 minutes, then flip and repeat on other side.
Prepare salad ingredients while shrimp grills. Wash and slice lettuce, slice red onion and tomatoes, slice feta. Combine together in large bowl.
Brush each bread face with grapeseed oil, then place on hot grill for about 3-4 minutes, until toasted and lightly charred.
Remove shrimp from skewers and add to salad, then drizzle with salad dressing. Serve alongside grilled bread.