Feta and Shrimp Cool Summer Salad
When the temperature outside is soaring, keep your cool this summer and fix this fast and tasty salad. Marinated shrimp are quickly sautéed and tossed with salad greens, assorted colors of thinly sliced bell pepper and jicama, in a lime and cilantro vinaigrette and garnished with crumbled feta cheese.
1/2 cup olive oil
1/2 cup fresh lime juice
1 clove garlic, minced
1 tablespoon chopped cilantro
1 serrano pepper, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1 pound medium raw shrimp, peeled and deveined
1 cup thinly sliced bell peppers (red, yellow, orange, and/or green)
1/2 cup sliced jicama
3 cups mixed salad greens
1 1/2 cups (about 9 ounces) crumbled feta cheese
- For the marinade, whisk together the marinade ingredients. Pour 1/2 cup of marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or more.
- For the salad, in another glass bowl, combine the peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate 30 minutes or more.
- Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked.
- To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta cheese.
Makes 6 servings.
Tip: Instead of sautéing the shrimp, you can grill or broil it.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.