Feta & Shrimp Cool Summer Salad

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings



  • 1/2 c. olive oil
  • 1/2 c. fresh 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 c. sliced bell peppers (red, yellow, orange and/or green)&nbsp;
  • 1/2 c. sliced jicama&nbsp;
  • 3 cups mixed salad greens&nbsp;
  • 1-1/2 cups (about 9 oz.) crumbled feta cheese


  • For the marinade, whisk together the marinade ingredients. Pour 1/2 cup of marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or more.
  • For the salad, in another glass bowl, combine the peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate 30 minutes or more. &nbsp;
  • Saut&eacute; the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked.&nbsp;To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta.
  • Note: Instead of saut&eacute;ing the shrimp, you can grill or broil it.