Ingredients
Ingredients:
2 pounds large (24-32 count) uncooked* shrimp, shelled and deveined
1 large yellow onion, chopped
2 large garlic cloves, minced
1 red bell pepper, chopped
3 tablespoons extra virgin olive oil
2 cups instant white rice, cooked
1 cup (½ pint) grape tomatoes, halved
1 medium cucumber, peeled and quartered
½ cup (or 1 - 2 ¼ ounce can) black ripe olives, sliced and drained
1 cup (or 4 ounces) crumbled feta cheese
Salt and pepper to taste
Fresh parsley, coarsely chopped
Dressing:
3 tablespoons hot pepper sauce
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
½ teaspoon dry mustard
½ teaspoon salt
Already cooked shrimp can be substituted for uncooked shrimp.
Preparation
Instructions:
Cook onion, garlic, red bell pepper and shrimp in olive oil in an 8-10 inch (medium) skillet over medium heat until onion is tender and shrimp is pink (about 3 minutes).
In a large bowl combine cooked rice, shrimp mixture, cherry tomatoes, cucumber, black olives and feta cheese.
In a small bowl combine the dressing ingredients.
Once smooth, pour the dressing over the mixture and add salt, pepper, and chopped parsley.
Toss and serve, or cover to serve later.
