Recipe: Strawberry, Shrimp and Feta Salad

STRAWBERRY, SHRIMP AND FETA SALAD

FOR THE SALAD:
1/3 cup thinly sliced red onion
3/4 pound peeled and deveined raw shrimp (see note)
2 cups (about 10 ounces) fresh strawberries, stemmed and quartered
8 cups mixed salad greens
4 ounces crumbled feta cheese
1 small cucumber sliced, about 24 slices (see note)
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

To make the vinaigrette, whisk together ingredients in a small bowl. Toss onion with vinaigrette and set aside.

Grill shrimp 5 minutes, turning once or until cooked through.

In another bowl, toss strawberries with 1 tablespoon of vinaigrette.

In a 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.

VARIATION:
Substitute smoked chicken for shrimp or use pre-cooked, shelled shrimp. Try sliced avocado instead of cucumber.

Source: California Strawberry Commission