Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
Scrape out and discard cucumber seeds. Coarsely grate cucumber.
Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic.
Add yogurt, balsamic, olive oil, dill and pepper, stirring together well.
Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
Thaw the shrimp in a colander using cold water, allow to sit occasionally rinsing.
Combine the romaine, tomatoes, olives, and cucumber in a salad bowl. In a small mixing bowl, place the garlic, Redstone Sicilian Lemon White Balsamic, oregano, and Redstone Pink Himalayan Sea Salt and Peppercorn Seasoning, whisk until thoroughly combined.
While whisking, stream the Traditional Robust Redstone Extra Virgin Olive Oil into the vinegar mixture, whisking vigorously; set aside. Cut the thawed shrimp into thirds and place in salad bowl with the lettuce. Crumble the feta over the lettuce and shrimp.
Pour the dressing over and mix until the salad is evenly coated. Serve immediately.
Been to Italy? This will remind you of the Tuscan Rolling hillsides. This dish is super easy and can be done in the crock pot too!
If you would like a more Tuscan Chicken vs a Lemon Chicken, substitute Redstone Tuscan Herb Olive Oil and Cranberry Pear Balsamic for the Meyer Lemon Olive Oil and Sicilian Lemon Balsamic.
In a large skillet add Redstone Meyer Lemon Olive Oil, brown chicken on medium high heat for 3-5 minutes each side. Remove, set aside.
In skillet or crock pot (if desired, longer cooking), Whisk together heavy cream, chicken broth, Redstone I LOVE Garlic, Redstone Tuscan Sun Spice Blend, Redstone Roasted Garlic Sea Salt, and parmesan cheese.
Add browned chicken back in.
Add Sun Dried Tomatoes.
In Crock Pot, cook on medium, for 3-4 hours, stirring occasionally.
In Skillet, cook over medium high heat until it starts to thicken.
5 minutes before serving add Redstone Sicilian Lemon Balsamic and spinach.
Optional: Serve over pasta, boiled in Redstone Lemon Sea Salt and Meyer Lemon Olive Oil. Toss with more Redstone Sicilian Lemon Balsamic and Meyer Lemon Olive Oil.