2 tablespoons extra virgin olive oil
2 tablespoons butter
1 lb. shrimp, cleaned
fresh squeezed lemon juice to taste
Cavender's Greek seasoning
Add 2 tablespoons olive oil and butter in a 12-inch skillet. Wait until butter foams. Add shrimp and stir until pink. Do not overcook. Remove.
Place shrimp on top of Greek salad (arrange for beauty).
1 lb. field greens combined with Romaine hearts
4 oz. crumbled feta cheese
8 slices cucumber
3 oz. roasted red peppers
1 oz. sliced red onion
8 slices Roma tomatoes
Cut Romaine hearts into bite size pieces, add to field greens. Place cucumber and Roma tomatoes around perimeter of plate or toss.
Place roasted red pepper and red onions on top of salad. Sprinkle feta cheese liberally over top of salad.
Have each person add Greek Dressing to their taste.
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