Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 6 servings
c. olive oil
c. fresh lime juice
clove garlic, minced
tbsp. chopped cilantro
serrano pepper, minced
lb. medium raw shrimp, peeled and deveined
c. sliced bell peppers (red, yellow, orange and/or green)
c. sliced jicama
cups mixed salad greens
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.
Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked. To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta.
Note: Instead of sautéing the shrimp, you can grill or broil it.
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