Greek-Style Shrimp Salad on a Bed of Baby Spinach

Ingredients

• 1 pound raw shrimp , 26 to 30 count
• Olive oil to taste
• Salt and pepper to taste
• Sugar to taste
• 2 medium tomatoes , cut into medium dice
• 0.5 cups crumbled feta cheese
• 0.5 cups pitted and coarsely chopped Kalamata or other black olives
• 1 teaspoon dried oregano
• 0.25 cups olive oil
• 4 teaspoons red wine vinegar
• 1 package factory-washed baby spinach leaves , 10 ounce

Instructions

1. 1

   Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.

2. 2

   Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.

3. 3

   Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)

4. 4

   When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.