Ingredients:
| 1 |
pound |
large shrimp -- shelled and deveined |
| 1/4 |
teaspoon |
red pepper flakes |
| 3 |
medium |
green onions -- including tops, thinly sliced |
| 1/2 |
medium |
cucumber -- peeled, seeded and sliced into thin 2 inch strips |
| 1 |
jar |
whole pimientos -- 4oz,drained, patted dry, sliced in thin strips |
| 2 |
tablespoons |
snipped fresh dill |
| 1/2 |
cup |
rinsed and crumbled feta cheese -- about 4 oz. |
| 2 |
tablespoons |
lemon juice |
| 2 |
tablespoons |
olive oil |
| 1 |
tablespoon |
white wine vinegar |
| 1 |
teaspoon |
dijon or spicy brown mustard |
| 1 |
clove |
garlic -- minced |
| 1/4 |
teaspoon |
black pepper |
|
Preparation:
In a small, heavy saucepan, over moderately high heat, bring 1 quart unsalted water to a boil. Add shrimp and pepper flakes; cook, stirring, until just firm - about 2 minutes. Drain, rinse under cold running water to stop the cooking and drain again. Place shrimp in a large bowl and add green onions, cucumber, pimientos, dill and cheese. In a small bowl whisk together lemon juice, olive oil, vinegar, mustard, garlic and pepper. Pour over shrimp mixture; toss gently to mix. Serve on lettuce lined plates. |
