Strawberry, Shrimp and Feta Salad

Ingredients

For the salad:
 
1/3 cup thinly sliced red onion
3/4 pound peeled and deveined raw shrimp
2 cups (about 10 ounces) fresh strawberries, stemmed and quartered
8 cups mixed salad greens, such as butter lettuce and watercress
4 ounces crumbled feta cheese
1 small cucumber, sliced (about 24 slices)

For the vinaigrette:

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon chopped shallots
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

To make salad: In small bowl, toss onion with 1 tablespoon of the vinaigrette; set aside. Over gas or charcoal grill or in grill pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through. In another small bowl, toss strawberries with 1 tablespoon of the vinaigrette. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with slices of cucumber, equally divided.

To make vinaigrette: In small bowl, whisk together ingredients for vinaigrette. Makes 4 servings. Tips: For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©2007 California Strawberry Commission. All rights reserved.