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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.

 

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