Grilled Shrimp with Greek Salad

On the hottest day of the year I wanted the stove on for as little time as possible. Shrimp are great because they cook in about 5 minutes and a greek salad is a perfect accompaniment.

Grilled Shrimp

1 ½ lb. medium or large shrimp, shelled and deveined
1 TB. olive oil
salt and pepper, to taste

Mix all of the ingredients in a bowl. Add shrimp to a hot grill pan, saute pan, or grill. Cook shrimp on both sides for 2-3 minutes until pink. Remove from heat.

Greek Salad
Greek Salad

1 large cucumber – peeled and chopped
1 large tomato – chopped
1/2 red onion – thinly sliced
1/2 pepper – chopped
12 kalamata olives – pitted and halved
2 oz. feta
2 TB. olive oil
1/4 cup red wine vinegar
pinch of dried oregano
salt and pepper, to taste

Soak the red onion in 2 TB. of red wine vinegar while you prepare the other ingredients (5-10 minutes). Drain and rinse the red onion and toss with the rest of the ingredients.  Let it sit while you prepare the rest of dinner so the flavors come together.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.