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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: In medium bowl, combine vinegar, cilantro, 1/2 tsp. salt and sugar. Slowly
whisk in 2 Tbsp oil, set aside. Heat remaining 2 tsp oil in medium skillet
over medium heat. Add next three ingredients and remaining 1/3 tsp salt;
cook 2-4 minutes or until opaque. Combine with dressing and Mesclun, toss
well to coat. Top with Feta.
NOTES : Feta is a Greek sheep's milk cheese that is cured in brine. It has
a sharp, salty flavor and crumbly texture. You can make it less salty by
rinsing the cheese under cold water before crumbling.
Ingredients:
2 Tablespoon(s) White wine vinegar
1 Tablespoon(s) Chopped fresh cilantro
3/4 Teaspoon(s) Salt, divided
1/4 Teaspoon(s) Sugar
2 Tablespoon(s) Olive oil, plus 2 teaspoons
1 Pound(s) Medium shrimp, shelled
1 Clove Garlic, minced
1/4 Teaspoon(s) Crushed red pepper flakes
1/2 Pound(s) Mesclun or spring salad
4 Ounce(s) Feta Cheese, Crumbled |
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