Mediterranean Rice Salad
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Vegetable oil||2 Tablespoon (Divided)|
|Large shrimp||1 Pound, peeled and deveined|
|Green onions||2 , sliced|
|Water||2 Cup (32 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Cucumber||1 Medium, diced|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|For spicy vinaigrette|
|Olive oil||1⁄4 Cup (4 tbs)|
|Cider vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Pepper sauce||1 Teaspoon (Brand)|
Heat 1 tablespoon vegetable oil in 3-quart saucepan over medium-high heat. Cook half the shrimp until pink and tender. With slotted spoon, remove to large bowl. Repeat with remaining shrimp and oil. Reduce heat to medium. Cook garlic and green onions about 2 minutes in drippings remaining in saucepan; stir frequently. Add water, rice and salt to saucepan. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Meanwhile, add cucumber and feta cheese to bowl containing shrimp.
To prepare Spicy Vinaigrette, combine all vinaigrette ingredients in a small bowl. Add rice and vinaigrette to shrimp mixture and toss to mix well.