8 servings
12 ounces Contessa large Cooked Tail-off Shrimp
10-12 ripe tomatoes
3 cucumbers
1 cup feta cheese, crumbled
8 ounces greek salad dressing
Salt and pepper to taste
12 ounces whole olives (optional)
Cut tomatoes into 8 slices each. Slice the cucumbers into 1/4 inch rounds and rinse shrimp.
In a large bowl add all the ingredients and mix well.
Refrigerate for 1 hour before serving.
Posted on 09/28/2015 at 11:50 PM
