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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Serve this colorful salad in a large glass bowl, spooned on a lettuce leaf or tomato slices, or even wrapped up in a flour tortilla. Ingredients:
6 cups water |
1 1/2 pounds large shrimp, peeled and deveined |
1/4 cup white wine vinegar |
3 tablespoons olive oil |
1/2 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 small garlic clove, minced |
1 1/2 cups chopped yellow bell pepper |
1 cup halved grape tomatoes |
1 cup chopped english cucumber |
1/2 cup chopped red onion |
1/3 cup (1.3 ounces) crumbled reduced-fat feta cheese |
1/4 cup pitted kalamata olives, chopped |
Directions:
1. Bring 6 cups water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Chop; set aside.
2. Combine vinegar and next 5 ingredients in a small bowl, stirring with a whisk.
3. Combine shrimp, bell pepper, and next 5 ingredients in a large bowl. Pour vinegar mixture over shrimp mixture, and toss gently.
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