Grilled Lemon Oregano Shrimp with Chopped Greek Salad.

The shrimp from the farmer's market from the Thursday before Memorial Day was ready for its close up, Mr. DeMille.

This one's so easy it seems wrong to describe it as a recipe.

Mangia!

Grilled Lemon Oregano Shrimp

1 pound 16-20 count shrimp (not huge but bigger than medium-sized)
Juice of two lemons
3 garlic cloves, minced
1 tablespoon dried oregano (I like Mexican oregano)
Salt and pepper

Peel and de-vein the shrimp if your hard-working butcher hasn't done that already. Combine the other ingredients and toss with the shrimp. Marinate for a few hours.

Heat grill or stove top grill pan to medium high heat. Add shrimp and grill on one side for about 2 minutes. Turn over and grill for another 2 minutes. You don't want them all dry and rubbery, so watch them carefully.

Greek Salad

The salad is lettuce-less. Cube a cucumber, a green pepper, a red pepper, a small red onion, add a good handful each of yellow and red cherry or grape tomatoes, a scant handful of sliced deli Greek pepperoncinis, and a good handful of Kalamata olives sliced in half. Toss in a handful of chopped Italian parsley, dress with red wine vinegar and good olive oil, S and P. If I'm making batches for work, I leave out the cheese, but for feasting at home, I toss in some nice chunks of non-low-fat feta.