Shrimp and Feta Cheese Salad
Serve with crusty French bread.

Servings: 6

• 2 tablespoons white wine vinegar
• 1 tablespoon fresh cilantro
• 1/4 teaspoon sugar (may use 1/2 teaspoons depending on taste)
• 3/4 teaspoon kosher salt, divided
• 1 1/2 tablespoons olive oil, plus 2 teaspoons olive oil, divided
• 1 pound medium fresh or frozen uncooked shrimp, shelled and deveined
• 1 - 2 clove garlic, minced,according to taste
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces spring mixed spring salad greens
• 4 ounces feta cheese, crumbled

In a medium bowl combine vinegar, cilantro, 1/2 teaspoon salt, and sugar. Slowly whisk in the 1 1/2 tablespoons of oil and set aside.

Heat the remaining 2 teaspoons of oil in medium skillet over medium heat add shrimp, garlic, red pepper flakes and remaining 1/3 tsp salt. Cook 2 - 4 minuntes or until shrimp are opaque.

Combine shrimp with dressing and the greens and toss well to coat. Garnish top of salad with the feta cheese and serve.

Per Serving: 176 Calories; 9g Fat (44.7% calories from fat); 2g Saturated Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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