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Feta & Shrimp Cool Summer Salad
American - Traditional
American - Californian
American - Hawaiian
1/2 c. olive oil
1/2 c. fresh lime juice
1 clove garlic, minced
1 tbsp. chopped cilantro
1 serrano pepper, minced
1 tsp. pepper
1/2 tsp. salt
1 lb. medium raw shrimp, peeled and deveined
1 c. sliced bell peppers (red, yellow, orange and/or green)
1/2 c. sliced jicama
3 cups mixed salad greens
1-1/2 cups (about 9 oz.) 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.
Note: Instead of sautéing the shrimp, you can grill or broil it.
Photo and Recipe courtesy of
Wisconsin Milk Marketing Board, Inc.
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