Billed Shrimp And Feta Cheese Salad
|Large shrimp||1 Pound, shelled and deveined|
|Green onions||3 , sliced thin (Including Tops)|
|Cucumber||1⁄2 Medium, peeled, seeded, and chopped|
|Chopped pimientos||8 Ounce, drained and patted dry (1 Jar)|
|Snipped dill/Minced parsley||2 Tablespoon|
|Feta cheese||1⁄4 Cup (4 tbs), rinsed and crumbled|
|Lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Dijon mustard/Spicy brown mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
In a small heavy saucepan over moderately high heat, bring 1 quart unsalted water to a boil.
Add the shrimp and cook, stirring, until just firm about 2 minutes.
Drain, rinse under cold running water to stop the cooking, and drain again.
Place the shrimp in a large bowl and add the green onions, cucumber, pimientos, dill, and cheese.
In a small bowl, whisk together the lemon juice, olive oil, vinegar, mustard, garlic, and pepper.
Pour over the shrimp mixture and toss gently to mix.