SERVES:

INGREDIENTS:

2 dozen large, raw, peeled and deveined shrimp
olive oil for sauteing shrimp
1 large clove garlic, minced
salt and pepper to taste

2 medium zucchini
1 medium yellow summer squash
approx. 1 - 1 1/2 cups sliced grape tomatoes (or cherry tomatoes)
approx. 1/2 - 3/4 cup sliced pitted Kalamata olives
approx. 1 cup crumbled feta cheese

for the dressing: (see hints below)
1/4 - 1/3 cup extra virgin olive oil
2-3 Tbs lemon juice
1 generous Tbs chopped fresh oregano
salt and pepper to taste

PROCEDURE:

Make the dressing by combining 1/4-1/3 cup extra virgin olive oil with 2-3 Tbs lemon juice, 1 generous Tbs chopped fresh oregano, a pinch of salt and crack of black pepper and whisking it up.

Once the dressing is good to go, use a sturdy vegetable peeler to shave one small to medium sized yellow summer squash and 2 small to medium sized zucchini lengthwise into long strips.

Place those into a large mixing bowl and add as many sliced pitted Kalamata olives and sliced grape tomatoes as you like. Add a little dressing and toss everything together so that it is lightly coated.

Add a splash of olive oil to a large heavy bottomed pan on medium high heat. Add the shrimp and cook those until they're about halfway done, then add 1 large minced clove of garlic and continue to cook that along until the shrimp are cooked through.

When the shrimp are done, turn the heat off and season them with a little salt and pepper to taste.

Divide the salad up onto individual plates and top each one with some of the garlic sauteed shrimp, sprinkle on some crumbled feta cheese and spoon a little more of the dressing around and over the top of everything.

HINTS:

Making the larger amount of dressing will insure you have enough.
Substitute fresh dill or basil and use your judgment for how much. It may be more than the amount of oregano called for.