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Aegean Shrimp Salad

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  • 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


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 <> on Mar 2, 1998