Tomato & Shrimp Salad
|Large shrimp||1 Pound|
|Green beans||3⁄4 Pound, each cut crosswise in half|
|Ripe tomatoes||1 Pound, each cut into 8 wedges|
|Cucumbers||1 Pound, peeled and each cut lengthwise into quarters then cut crosswise into 1 inch pieces|
|Olive oil||2 Tablespoon|
|Shallot||1 Tablespoon, finely chopped|
|Oregano||1 Tablespoon, finely chopped|
|Dijon mustard||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Feta cheese||4 Ounce, crumbled|
Shell and devein shrimp, leaving tails on if you like.
Rinse with running cold water.
In 4 quart saucepan, heat 2 inches water to boiling over high heat.
Add shrimp and 2 teaspoons salt; cook 1 minute or until shrimp turn opaque throughout.
Drain shrimp; rinse with running cold water to cool and drain again.
Place shrimp in large serving bowl.
In 10 inch skillet, heat 3/4 inch water to boiling over high heat.
Add beans and 2 teaspoons salt; heat to boiling.
Reduce heat to medium; cook, uncovered, about 5 minutes or until beans are tender crisp.
Drain beans; rinse under running cold water to cool and drain again.
Place beans, tomatoes, and cucumbers in bowl with shrimp.
Prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
In small bowl, with wire whisk or fork, combine lemon peel, lemon juice, olive oil, shallot, oregano, mustard, sugar, pepper, and 3/4 teaspoon salt.
Toss dressing with shrimp and vegetables in bowl.
Sprinkle with feta cheese.