Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine.
Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat.
Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
Ann Taylor Pittman, Cooking Light
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 275.2mg||85 %|
|Sodium 559.8mg||19 %|
|Potassium 863.8mg||23 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 10.3g|
|Protein 40.1g||57 %|
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Calories per serving: 295
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