Greek- Style Shrimp Saute
from: Cooking Light Fresh Food Fast, Oxmoor House
4 tbsp Light Greek Vinaigrette dressing
1 1/2 lbs peeled and de-veined shrimp
1 cup grape tomatoes, halved
12 chopped pitted kalamata olives
1/4 cup chopped fresh basil
1 1/2 oz crumbled reduced fat feta cheese
I added: 1/2 cup chopped bell peppers and onions
Garnish: Chopped Fresh Basil and lemon wedges
Heat a non-stick saute pan on medium-high heat. Spray with cooking spray. Saute shrimp in 1 tbsp vinaigrette until done, stirring frequently. Remove shrimp and keep warm. Add tomatoes and rest of the vinaigrette to the pan, along with the olives and basil. Cook about a minute until tomatoes are warm. Toss with shrimp and cheese. Serve over cooked orzo or couscous, garnished with basil and lemon wedges.
Very easy and very yummy! This one is definitely in the regular rotation!