Servings: 4
2 Large Organic English Cucumbers spiralized into noodles
30-40 Wild Large de-veined shrimp (see cooking instructions below)
1 Tablespoon cold pressed Olive Oil or coconut oil
1 Pint Organic Grape Tomatoes sliced in half
1 Organic Red Bell Pepper diced
1Organic Green Bell Pepper diced
½ Red Onion sliced very thin
1 Cup Kalamata Olives
2 Tablespoon Chopped fresh Parsley
¼ Cup organic Feta (Optional)
Dressing
⅓ Cup Organic Cold Pressed Extra Virgin Olive Oil
2 Cloves Garlic minced
2 Tablespoons dried oregano
Juice of 2 Fresh Squeezed lemons
1 Teaspoon Salt
1 Teaspoon Pepper
- To cook shrimp gently peel shell off under room temperature water if need be and toss in olive oil.
- Sprinkle with salt and pepper to season.
- Heat a pan to medium heat and add the shrimp. Cook each shrimp on each side for about 3-4 minutes or until color change. To grill, cook them for about 5 minutes turning once if desired.
- Add the cucumbers, peppers, onions, and shrimp together and toss with the whisked dressing ingredients.
- Enjoy immediately or let chill for a cool and flavorful meal.
Did you try this out? Let us know what you think below in the comment section!
