Greek Salad with Paprika Shrimp

This dish is a spin on Greek Salad with Grain. But there's no grain in here! Instead, we feature vegetation and healthy pre-cooked Shrimp. It's an easy dish to make and serve and relies heavily on Paprika to bring that extra UMPH!

I served it with a single slice of crusty bread toasted on the griddle. 

This can also be served warm if you want to cook the shrimp from raw!

• 1 lb precooked, deveined shrimp, remove the tails, defrost if frozen in the fridge
• 1/4 cup whole roasted garlic cloves
• 1/2 - 3/4 English Cucumber, deseeded
• 1/2 cup Marinated Artichoke, sliced 
• 1/4 cup sliced kalamata olives and Green olives, sliced, mixed
• 1/2- 3/4 cup grape tomatoes, sliced in half
• 1/4 cup EVOO
• 1/2 tbsp Italian flakes (dried)
• 1 tbsp regular paprika
• 1/2 tsp Hungarian paprika (sweet or hot, your choice!)
• 1 tsp smoked paprika
• juice of one lemon

1. In a bowl mix the EVOO, lemon juice and spices.
2. Place all the vegetables and the shrimp in a large bowl and toss to mix well.
3. Pour the EVOO mix over the top, tossing as you go.
4. Chill for an hour before serving and serve cold.

NOTE: you can also use raw shrimp and cook them yourself using the seasonings as you cook them.