Aegean shrimp salad

Yield: 6 Servings

Measure Ingredient
2 tablespoons White wine vinegar
1 tablespoon Chopped fresh cilantro
¾ teaspoon Salt; divided
¼ teaspoon Sugar
2 tablespoons Olive oil; plus 2 teaspoons
1 pounds Medium shrimp; Shelled & deveined
1 Clove Garlic; Minced
¼ teaspoon Crushed red pepper flakes
½ pounds Mesclun or spring salad
4 ounces Feta Cheese; Crumbled

In medium bowl, combine vinegar, cilantro, ½ tsp. salt and sugar. Slowly whisk in 2 Tbsp oil; set aside. Heat remaining 2 tsp oil in medium skillet over medium heat. Add next three ingredients and remaining ⅓ tsp salt; cook 2-4 minutes or until opaque. Combine with dressing and Mesclun; toss well to coat. Top with Feta.

NOTES : Feta is a Greek sheep's milk cheese that is cured in brine. It has a sharp, salty flavor and crumbly texture. You can make it less salty by rinsing the cheese under cold water before crumbling.

Recipe by: First for Women

Posted to recipelu-digest by Rodeo46898<Rodeo46898@...> on Mar 2, 1998

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