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