Grilled Greek Shrimp Salad
Lemon Dill Vinaigrette:
1/4 cup Riesling Lemon Dill Marinated Garlic juice
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon Bread Dipper Seasoning Blend
1lb. large raw shrimp, peeled
1 lemon, halved
2-4 pitas or naan bread
2 cups baby greens
1 1/2 cups tomatoes, quartered
1 1/2 cup cucumbers, sliced
1 cup red onion, peeled and sliced
1 cup feta, cut into small cubes
3/4 cup Gil’s Kalamata Olives
Place garlic juice, lemon juice, minced garlic, Dijon, honey, and bread dipper seasoning in a medium bowl, whisk until combined. While whisking, add the olive oil, pouring slowly and in a thin stream, until completely blended.
Place shrimp in a large zipper bag or sealable container, drizzle with 1/4 cup of vinaigrette, toss to coat, and refrigerate for 1 hour.
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill.
Once the shrimp have marinated, thread onto bamboo or metal skewers, and place on the preheated grill. Grill for about 4 minutes, flipping halfway through, or until the shrimp are cooked through and lightly charred. Remove from the grill and set aside. Place the lemon halves, cut side down, and the pita on the grill. Grill the lemon for 1-2 minutes, just until grill marks form, and remove. Grill the pita for 1-2 minutes, flipping halfway through, until lightly charred and toasted, cut into wedges.
Place greens, tomatoes, cucumbers, onion, feta, and olives on a large serving plate. Top with grilled shrimp, lemon, and pitas, and drizzle with the remaining vinaigrette before serving (or serve with vinaigrette on the side).