Greek-Style Shrimp Salad on a Bed of Baby Spinach

By USA WEEKEND columnist Pam Anderson

4.5 / 5

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1 pound raw shrimp (26 to 30 count) peeled
olive oil to taste
salt and pepper to taste
sugar to taste
2 medium tomatoes cut into medium dice
½ cup crumbled feta cheese
½ cup Kalamata or other black olives pitted and coarsely chopped
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves