If you don’t groove on the shrimp, use 1 1/2 pounds of chicken tenders, 20 large sea scallops, or even 8 pieces of calamari, 2 per person, and grill in the shrimps’ place.

　　

Ingredients

4 servings

　　20 jumbo shrimp, peeled and deveined

　　1/4 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling

　　1 teaspoon dried oregano, crushed in the palm of your hand

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

　　2 pitas, split open

　　1 large garlic clove, minced and mashed to a paste with some coarse salt

　　Zest of 1 lemon and juice of 2 lemons

　　1 seedless cucumber, halved lengthwise, then sliced into half-moons

　　4 vine-ripe tomatoes, cut into thin wedges

　　1 small red onion, thinly sliced

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), coarsely chopped

　　1/4 cup fresh mint leaves (a handful), coarsely chopped

　　3 celery ribs, thinly sliced on an angle

　　1 cup pitted kalamata olives, coarsely chopped

　　Coarse salt and coarse black pepper

　　1 3/4-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges

　　

Step 1

Heat a grill pan or outdoor grill to high.

　　

Step 2

Toss the shrimp with enough EVOO to coat, and season with the oregano and grill seasoning.

　　

Step 3

Grill the split pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces, and reserve.

　　

Step 4

Combine the garlic with the zest of 1 lemon and the juice of 1 1/2 lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives, and the reserved bread. Add the 1/4 cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.

　　

Step 5

Grill the shrimp on the screaming hot grill pan or outdoor grill. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining 1/2 lemon.

　　

Step 6

Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.

　　Rachael Ray 365: No Repeats