Ingredients:

• 1 lb of unpeeled large shrimp
• 1 Head of romaine lettuce
• 2 tomatoes sliced
• 1 cucumber sliced
• 1/2 cup of pitted Kalamata black olives
• 5-6 pickled Pepperoncini (Tuscan Peppers)
• 3-5 oz of crumbled Feta cheese
• 1 cup of Greek dressing
• Pita bread

Method:

• Cook the shrimp in boiling water for 3-5 minutes or until they turn pink.
• Lot them cool down a bit and peel leaving the tail on (if desire).
• Wash all the leaves of the lettuce under plenty of running water.
• Drain and line them up in a platter.
• Add sliced tomatoes, cucumbers and Kalamata black olives.
• Dress all around with the pepperoncini (Tuscan peppers).
• Spread the crumbled Feta cheese over the salad.
• Add the cooked shrimp.
• Pour Greek salad dressing over it and serve.
• Grill some Pita bread and serve with the salad.