time saving meal prep system

Greek Salad with Roasted Shrimp – CE

Greek Salad with Roasted Shrimp - CE
Whole wheat dinner rolls
Greek Salad with Roasted Shrimp - CE
Whole wheat dinner rolls

Ingredients

Prep
  • 2 lb large shrimp raw
  • 2 1/2 t dried oregano divided
  • 1/2 T Montreal Steak Seasoning
  • 1 T extra-virgin olive oil
  • 8 Roma tomatoes
  • 1 cucumber
  • 1 bell pepper any color
  • 1/2 red onion
  • 1/2 C extra-virgin olive oil
  • 1/3 C red wine vinegar
  • 1/3 C honey
  • 1/4 C dried parsley
  • 1 t basil
  • 1 t coarse sea salt
  • 1/2 t ground black pepper
On Cooking Day
  • 1 pkg Romaine lettuce prewashed bag
  • 1/2 C sliced kalamata olives
  • 1/2 C pepperoncini peppers
  • 8 oz feta cheese

Instructions

To Assemble
  1. Put peeled and deveined shrimp in a zipper bag. Add half of dried oregano and next two ingredients to the bag. Toss to coat.
  2. Slice tomato into discs and store in a container with a lid.
  3. Slice cucumber, onion and bell pepper into discs/rings and store in a container with a lid.
  4. Put the next seven ingredients with the remaining dried oregano in a jar with a lid. Shake to combine.
To Cook
  1. Roast shrimp on a baking sheet at 375 for 10-12 minutes or until shrimp are cooked through.
  2. In a large bowl combine romaine, olive, and pepperoncini peppers with previously prepared vegetables. Toss with salad dressing and top with feta cheese. Serve with shrimp and whole wheat roll.

Ingredients

Prep
  • 2 lb large shrimp raw
  • 2 1/2 t dried oregano divided
  • 1/2 T Montreal Steak Seasoning
  • 1 T extra-virgin olive oil
  • 8 Roma tomatoes
  • 1 cucumber
  • 1 bell pepper any color
  • 1/2 red onion
  • 1/2 C extra-virgin olive oil
  • 1/3 C red wine vinegar
  • 1/3 C honey
  • 1/4 C dried parsley
  • 1 t basil
  • 1 t coarse sea salt
  • 1/2 t ground black pepper
On Cooking Day
  • 1 pkg Romaine lettuce prewashed bag
  • 1/2 C sliced kalamata olives
  • 1/2 C pepperoncini peppers
  • 8 oz feta cheese

Instructions

To Assemble
  1. Put peeled and deveined shrimp in a zipper bag. Add half of dried oregano and next two ingredients to the bag. Toss to coat.
  2. Slice tomato into discs and store in a container with a lid.
  3. Slice cucumber, onion and bell pepper into discs/rings and store in a container with a lid.
  4. Put the next seven ingredients with the remaining dried oregano in a jar with a lid. Shake to combine.
To Cook
  1. Roast shrimp on a baking sheet at 375 for 10-12 minutes or until shrimp are cooked through.
  2. In a large bowl combine romaine, olive, and pepperoncini peppers with previously prepared vegetables. Toss with salad dressing and top with feta cheese. Serve with shrimp and whole wheat roll.