- (serves 4)
- For Whipped Feta
- 3/4 cup strained Greek yogurt
- 3/4 cup crumbled Feta cheese
- 2 Tbsp. extra virgin olive oil
- For the Salad
- Half head of Iceberg lettuce
- 2 cups cooked shrimp
- 1 cup diced tomato
- 1/4 cup thinly sliced scallions or chives
- fresh ground pepper
- For best results, add yogurt into a bowl and whip for about 5 minutes with a hand mixer. Add the crumbled Feta and and olive oil, mix until smooth. Adjust flavouring (more Feta or yogurt).
- From the half head of lettuce, remove the core and cut into two equal wedges place on plates.
- Top each wedge with diced tomatoes and shrimp. Spoon over whipped Feta on each portion, garnish with chives, fresh ground pepper and serve.
