Directions

• Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and cajun blackening seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.
  16 medium shrimp, 2 tablespoons canola oil, 1 tablespoon cajun blackening seasoning
• Pour the lemon juice and olive oil into a small mixing bowl. Add three grinds of fresh black pepper. Whisk until the liquid emulsifies.
  ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, Ground black pepper
• Drain and dice the pepperoncini rings. Drain and halve the kalamata olives. Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the onion in half lengthwise and remove both ends. Remove the outer skin and julienne the onion into long thin strips. Slice avocado in half, remove pit. Scoop out and slice.
  ¼ cup kalamata olives, 10 cherry tomatoes, ¼ cup English cucumber, ¼ medium red onion
• Use a sharp knife to cut avocado lengthwise around the pit. Twist the halves to separate them, and remove the pit by carefully tapping it with the knife and twisting. Cut off the small stem part, and the skin will easily remove. Then slice the avocodo.
  1 avocado
• Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
• Divide the mixed greens onto the center of two plates. Arrange the pepperoncini, kalamata olives, cucumber, tomatoes, onions, & avocado around the outside of the mixed greens. Top each salad with six warm shrimp. Drizzle the dressing over the top add feta, and serve.
  4 cups baby mixed green lettuce or kale/arugula mixture, ¼ cup crumbled feta cheese