This shrimp, tomato and feta salad is a wonderful choice for a side dish for chicken or steak dinner. It is as hot as you make it. 🙂
I use chili paste (by Spice Up) which is delicious but not too hot (like chipotle or cayenne).
All my recipes are for 2 servings!
- 1/2 cup (120 ml) cooked and peeled shrimp
- 1 cup (240 ml) romaine lettuce
- 10 cherry tomatoes
- 10 black or green olives
- 4 tbsp olive oil
- 1 teaspoon chili paste
- 1/2 teaspoon minced garlic (I use Spice Up brand)
- 1/2 teaspoon ginger paste
- 4 oz (115 g) feta cheese cubes (I like the one with Italian herbs)
- 1 teaspoon dried thyme
- 1 teaspoon lemon pepper (salt-free)
- 1 lemon
- 10 basil leaves
How to prepare:
If you use frozen shrimp, bring the shrimp to room temperature 2 hours before cooking. Wash the tomatoes and cut them into halves. Cut the lettuce into thin slices. Divide lettuce and tomato between two plates. Add the olives. You can cut big olives in half.
Add garlic, ginger and chili to the olive oil. Sprinkle the tasty oil mixture over the salad. Add the feta cubes on the salad. Sprinkle with thyme and lemon pepper. Add the shrimp. Sprinkle juice of half a lemon on the shrimp. Cut the rest of the lemon into slices and decorate the salad with lemon slices and basil leaves.
Tip: If you do not have ginger paste, you can use fresh ginger and grate it.