INGREDIENTS

For the shrimp:

• 1 pack (7 THALASSES) Blanched peeled shrimps
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Zest of 1 lemon
• A little finely chopped fresh basil
• A little fresh oregano
• Salt & black pepper

For the lemon dressing:

• 50 ml olive oil
• 2 tbsp lemon juice
• 1 level tsp dried oregano
• A little finely chopped fresh basil
• Salt & black pepper

For the salad:

• 3 medium ripe tomatoes
• 10 cherry tomatoes
• 1 small cucumber
• 1 small onion
• 1 small yellow bell pepper
• 1 small green bell pepper
• 1 ripe avocado
• 2 tbsp capers
• Crumbled feta cheese

METHOD

Thaw the shrimp completely, drain them very well and place them in a bowl. Add the olive oil, lemon juice, lemon zest, basil, fresh oregano, salt and black pepper. Mix well and let the shrimp marinate for about 20 minutes.
Heat a non-stick frying pan over medium-high heat. Add the shrimp and cook for about 4 minutes, stirring occasionally.

Remove from the heat and let them cool. Meanwhile, prepare the lemon dressing by adding all the dressing ingredients to a jar. Close the lid and shake well until fully combined.

Cut the tomatoes, cherry tomatoes, cucumber, onion, bell peppers and avocado into bite-sized pieces and place them in a large serving bowl. Add the capers, drizzle with the lemon dressing, crumble the feta over the top and finally add the shrimp together with their juices. Toss gently to combine and serve.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)