| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Salads | 6 | Servings |
INGREDIENTS
| 2 | tb | White wine vinegar |
| 1 | tb | Chopped fresh cilantro |
| 3/4 | ts | Salt; divided |
| 1/4 | ts | Sugar |
| 2 | tb | Olive oil; plus 2 teaspoons |
| 1 | lb | Medium shrimp; Shelled & deveined |
| 1 | Clove Garlic; Minced | |
| 1/4 | ts | Crushed red pepper flakes |
| 1/2 | lb | Mesclun or spring salad |
| 4 | oz | Feta Cheese; Crumbled |
INSTRUCTIONS
In medium bowl, combine vinegar, cilantro, 1/2 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 1/3 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@aol.com> on Mar 2, 1998
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