Shrimp Salad
Greek Style
Serves 4-6

1 pound medium shrimp (raw, in the shell, heads off)
1/2 head cauliflower
1 medium/small onion, sliced very thin
1/4 pound pitted calamata olives
2 lemons
1/3 cup olive oil
1/2 teaspoon dried dill weed
2 tablespoons chopped parsley
1/4 pound feta cheese, crumbled
salt to taste
lettuce (leaf or romaine)

Preparation:

1. Cut cauliflower into flowerets and steam briefly until just tender/crisp.

2. Boil shrimp until pink and firm. Clean and devein shrimp.

3. Juice one of the lemons. Cut the other lemon into wedges, and remove seeds.

Assembly:

1. In large bowl, mix together juice from one lemon, olive oil, dill weed, and parsley.

2. Add shrimp, cauliflower, onion, olives and lemon wedges to bowl. Mix well. Salt to taste.

3. Add crumbled feta cheese to bowl. Toss gently.

4. Serve over lettuce leaf.

Chef says:

     With some hot crusty French bread or rolls, this will make a wonderful lunch or light supper for four. As an appetizer or first course it will serve six.

     Shrimp is always best when it is boiled using a product called "shrimp boil."  My favorite is Old Bay seafood seasoning. Follow package directions when using it. If you can't get any, then boil your shrimp in about a cup of salted water to which you add a quarter cup of vinegar, a couple shakes of onion and garlic powder, and a touch of cayenne pepper. If you must, you can use packaged, frozen, cleaned, boiled shrimp, but do not use canned shrimp with this recipe. Or at least don't tell me about it if you do.

     You might as well cook the whole cauliflower at the same time. Save the rest to serve the next day. This may sound weird, but try it, even kids like cauliflower this way: mix the leftover cauliflower with maybe a half cup of mayonnaise, just enough to coat each piece lightly, put in a baking pan, top with grated cheese and buttered bread crumbs. Heat until cheese is melted and crumbs are brown.