Grilled Shrimp and Feta Salad

Deselect All

1 pound large shrimp, peeled and deveined

1/3 cup extra-virgin olive oil, plus more for shrimp

Kosher salt and freshly ground pepper

8 cups baby arugula (about 8 ounces)

1 cup sliced cucumber

1/2 cup pitted kalamata olives

1/4 cup thinly sliced red onion

2 tablespoons fresh lemon juice

8 ounces feta cheese, crumbled, for serving