Greek Salad with Shrimp

I LOVE Greek food in general, and I especially love Greek salad:

For the vinaigrette, whisk:

1/4 cup each red wine vinegar and lemon juice
3 T. EVOO
1 T. minced garlic (I buy the jars of it at Safeway - SO much easier)
1 T. minced fresh lemon thyme*
1 t. each fresh rosemary, oregano, and lemon mint*
Pinch each of sugar and red pepper flakes
Sea salt* and freshly ground pepper to taste

For the salad, marinate:

1/2 lb. medium shrimp. peeled, deveined, tails left on
1 T. EVOO

Brush:

2 pitas (6")
EVOO

To assemble (and cook shrimp):

1 bag mixed romaine lettuce and escarole greens (10 oz.)
2 cups diced Campari* tomatoes
1 cup diced red and yellow peppers
1 cup seeded, diced Persian* cucumber (I like these cuz they are skinny, short, and sweet)
3/4 cup pitted, halved kalamata olives
3/4 cup crumbled feta
1/4 cup slivered red onion
1/4 cup fresh parsley leaves

Whisk vinaigrette together, and season with S&P. Set aside 1/4 cup for the shrimp. Marinate shrimp in vinaigrette for 15 mins. Sear shrimp in 1 T. EVOO in a large skillet over med.-high heat until cooked through, about 2 mins. per side. Brush pitas with oil and toast on a baking sheet in the oven until crisp and browned - 10 mins; break into bite-size pieces when cool. To assemble salad, mound salad greens on a large platter, then arrange shrimp, tomatoes, peppers, cucs., olives, feta, and onion in decorative rows (like making a Cobb salad). Sprinkle salad with parsley, then drizzle with vinaigrette. Serve the pita "croutons" on the side. Opa!!!!

Here's a VERY important one: "Our words have the power to build up or tear down." As my Mom used to always say, "Think, before you speak!"

Have FUN today.

Love,

MM