What's Cooking Soup/Salads

Wisconsin Feta and Shrimp Cool Summer Salad

Marinade:
1/2 cup olive oil
1/2 cup lime juice
1 clove garlic, minced
1 Tbsp. chopped cilantro
1 serrano pepper, minced
1 tsp. pepper
1/2 tsp. salt

Salad:
1 lb. medium raw shrimp, peeled and deveined
1 cup bell peppers (red, yellow, orange, and/or green), sliced
1/2 cup jicama, sliced
3 cups salad greens, mixed
1-1/2 cups Wisconsin Feta cheese, crumbled

Whisk together marinade ingredients. Pour 1/2 cup marinade over shrimp in a glass bowl; cover and refrigerate 30 min. or more. In another glass bowl, combine peppers and jicama and toss with remaining marinade; cover and refrigerate 30 min. or more. Sauté shrimp with marinade in a skillet over medium high heat 3 to 5 min. or until fully cooked (may also be grilled or broiled). Toss salad, marinated vegetables, and shrimp together; top with Wisconsin Feta cheese; and serve. Makes 6 servings.