Feta and Shrimp Cool Summer Salad

Shrimp, bell peppers, jicama, mixed greens and feta cheese embellished with a refreshing, seasoned lime and olive oil marinade.

Yield: 6 servings

Ingredients

Marinade

• 1/2 cup olive oil
• 1/2 cup fresh lime juice
• 1 clove garlic, minced
• 1 tablespoon chopped cilantro
• 1 serrano pepper, minced
• 1 teaspoon pepper
• 1/2 teaspoon salt

Salad

• 1 pound medium raw shrimp, peeled and deveined
• 1 cup sliced bell peppers (red, yellow, orange and/or green)
• 1/2 cup sliced jicama
• 3 cups mixed salad greens
• 1 1/2 cups (about 9 ounces) crumbled Wisconsin feta cheese

Instructions

Marinade

1. Whisk together the marinade ingredients. Pour 1/2 cup of marinade over the shrimp in a glass bowl; cover and refrigerate for 30 minutes or more.

Salad

1. In another glass bowl, combine the bell peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate for 30 minutes or more.
2. Sauté the shrimp with the marinade in a skillet over medium-high heat, for 3 to 5 minutes or until fully cooked.
3. To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta.

Notes

Instead of sautéing the shrimp, you can grill or broil it.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin