Aegean Salad   

Ingredients :
For the lime vinaigrette:
1	lrg	clv garlic, crushed
1/2	cup	olive oil
1/4	cup	lime juice
1/4	tsp	dill weed
For the salad:
1	cup	raw rice
1	lb	cooked, shelled, and deveined medium-large shrimp
1/2	cup	Calamata olives, pitted
1/3	cup	chopped scallions
1	med	cucumber, peeled and sliced thin
1/3	cup	fresh parsley sprigs, packed
1	cup	crumbled feta cheese
		Fresh-ground pepper to taste
For the garnish:
5	x	or 6 cup-shaped Boston or romaine lettuce leaves

How to cook :

Mix all the ingredients for the vinaigrette and reserve.
Cook the rice in a very large pot of rapidly boiling salted water for 15 to 20 minutes, or until tender but slightly firm.
Drain and rinse. Combine the rice, shrimp, and half the lime vinaigrette and let stand until the mixture reaches room temperature.
Mix in the remaining ingredients and the rest of the vinaigrette and chill.
Before serving, arrange the lettuce leaves on a platter and fill each with a portion of the salad, or serve the salad from a glass bowl.
Yield: 6 servings.
Tags :

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