Gulf Coast Greek Salad with Grilled Shrimp

1. Peel shrimp, leaving tails intact. Toss shrimp with 1 tablespoon olive oil and Creole seasoning. Thread shrimp on skewers (if using wooden skewers, soak them in water before you grill).
2. Heat the grill. Place shrimp skewers on grill and cook 1 1/2 to 2 minutes on each side.
3. Combine lettuce, onions, olives, green and red bell peppers, tomatoes, cucumber and cheese in a large salad bowl.
4. Whisk together remaining 6 tablespoons olive oil, oregano, lemon juice and pepper in a small bowl. Drizzle on top of lettuce mixture and toss. Divide among 6 plates and top with grilled shrimp.

Recipe adapted with permission from Crazy Sista Cooking by Lucy Anne Buffett (Wimmer Cookbooks, 2007).