2 pounds of cooked shrimp, peeled and deveined with the tail left on
1 cup of mixed olives-green and black, Greek or Nicoise are best-pitted
1/4 pound of good feta-Greek or French is best
2 lemons, thinly sliced and squeezed-reserve a couple to garnish the top of the salad
2 Tablespoons of chopped fresh Oregano
1/4 cup fruity olive oil
This is such a simple and tasty salad and because of the salty feta and olives it is especially good with cocktails.
Combine all of the ingredients and chill for 2 hours or overnight.
Bring to room temperature before serving and serve with crisped pita triangles, if desired.