Serving Size: 6
Ingredients:
Marinade
1/2 cup olive oil
1/2 cup fresh lime juice
1 clove garlic, minced
1 tablespoon chopped cilantro
1 serrano pepper, minced
1 teaspoon pepper
1/2 teaspoon salt
Salad
1 pound medium raw shrimp, peeled and deveined
1 cup sliced bell peppers (red, yellow, orange, and/or green)
1/2 cup sliced jicama
3 cups mixed salad greens
1 1/2 cups (about 9 ounces) crumbled feta cheese
Cooking Directions:
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 cheese.
Note: Instead of sautéing the shrimp, you can grill or broil it.