Makes 4 servings. Difficulty
1/2 cup Kalamata olives, pitted 1/4 cup fresh basil leaves 1 shallot, coarsely chopped 3 Tablespoons fresh lemon juice 1-1/2 Tablespoons extra-virgin olive oil + 2 teaspoons 1 lb. medium shrimp, peeled and deveined 8 cups mixed salad greens 1 cup diced tomato 2 Tablespoons red onion, sliced 1/4 cup feta, crumbled Salt and freshly ground black pepper
Place the olives, basil, shallots, lemon juice and 1-1/2 tablespoons olive oil in a food processor; process until well-blended.
Heat 2 teaspoons of olive oil in a medium skillet over medium high heat. Add the shrimp and cook, turning occasionally until pink and opaque. Season with salt and freshly ground black pepper. Remove shrimp from skillet and set aside in a large bowl. When shrimp have cooled slightly, add 1/2 cup of the olive mixture to the shrimp; toss to coat.
In a large salad bowl, toss the greens with the tomato and red onion. Add 1/4 cup of the olive mixture to the greens and toss to coat. Adjust seasonings to taste with more dressing and/or salt and freshly ground black pepper. Divide the greens among 4 salad plates and top with shrimp and crumble feta over the top. Serve immediately.