Feta and Shrimp Cool Summer Salad
Marinade:
- ½ cup olive oil
- ½ cup fresh lime juice
- 1 garlic clove, minced
- 1 tablespoon chopped fresh cilantro
- 1 serrano pepper, minced
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 pound medium raw shrimp, peeled and deveined
- 1 cup sliced bell peppers (red, yellow, orange, and/or green)
- ½ cup sliced jicama
- 3 cups mixed salad greens
- 1½ cups (about 9 ounces) crumbled feta cheese
Instructions:
Instead of sautéing the shrimp, you can grill or broil it.
- For the marinade, whisk together the marinade ingredients. Pour ½ cup of marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or more.
- For the salad, in another glass bowl, combine the peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate 30 minutes or more.
- Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked.
- To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta cheese.