Dd's Greek Shrimp Salad

 Per Didi this recipe is courtesy Jeff Mauro and is from the Food Network website.

Ingredients

    Shrimp:

1 tablespoon harissa powder

1 teaspoon turbinado sugar 

1/2 teaspoon baking powder

1/4 teaspoon granulated garlic 

Kosher salt and freshly ground black pepper

1 pound 16/20 tail-on shrimp, peeled and deveined 

Oil, for the grill grates

Sweet Greek Dressing:

1/2 cup red wine vinegar

2 tablespoons honey 

1 tablespoon Dijon mustard 

1 teaspoon dried oregano 

1 clove garlic, minced or zested through a microplane 

Kosher salt and freshly ground black pepper 

1/2 cup olive oil 

Salad:

2 hearts of romaine lettuce, halved

1 cup Kalamata olives, pitted and chopped 

1 small English cucumber, diced 

1 1/2 cups grape tomatoes, halved 

Pickled Red Onions, recipe follows

Pickled Red Onions:

1 cup red wine vinegar

2 tablespoons kosher salt 

2 tablespoons granulated sugar 

1 medium red onion, sliced 1/4-inch thick 

Directions

Special equipment:

 skewers, soaked 30 minutes if bamboo or wood

1. For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
2. Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
3. For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
4. For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.

Pickled Red Onions:

Yield: 1 cup

1. Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.