Title: Aegean shrimp salad
 Categories: Salads
      Yield: 6 Servings
 
      2 tb White wine vinegar
      1 tb Chopped fresh cilantro
    3/4 ts Salt; divided
    1/4 ts Sugar
      2 tb Olive oil; plus 2 teaspoons
      1 lb Medium shrimp; Shelled &
           -deveined
      1    Clove Garlic; Minced
    1/4 ts Crushed red pepper flakes
    1/2 lb Mesclun or spring salad
      4 oz Feta Cheese; Crumbled
 
  In medium bowl, combine vinegar, cilantro, 1/2 tsp. salt and sugar.
  Slowly whisk in 2 Tbsp oil; set aside. Heat remaining 2 tsp oil in
  medium skillet over medium heat. Add next three ingredients and
  remaining 1/3 tsp salt; cook 2-4 minutes or until opaque. Combine
  with dressing and Mesclun; toss well to coat. Top with Feta.
  
  NOTES : Feta is a Greek sheep's milk cheese that is cured in brine.
  It has a sharp, salty flavor and crumbly texture. You can make it
  less salty by rinsing the cheese under cold water before crumbling.