Recipe - Mediterranean Rice Salad (Tabasco)

2 tablespoon Vegetable oil; divided
1 pound Large shrimp; peeled and
deveined
1 lg Garlic clove; minced
2 Green onions; cut or sliced up
2 cup Water
1 cup Long grain rice
1 teaspoon Salt
1 md Cucumber; minced
One half cup Crumbled feta cheese

SPICY VINAIGRETTE
One fourth cup Olive oil
3 tablespoon Cider vinegar
1 tablespoon Dijon mustard
1 teaspoon TABASCO pepper sauce
1 teaspoon Salt

In 3quart saucepan over mediumhigh heat, in 1 tablespoon hot vegetable
oil, cook half of shrimp, until well browned and tender. With slotted
spoon, remove to large bowl. Repeat this with remaining shrimp and oil.
Reduce heat to medium. In drippings remaining in saucepan, cook garlic and
green onion about 2 minutes, stirring frequently.

Add water, rice and salt to saucepan. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
Meanwhile, add cucumber and feta cheese to bowl containing shrimp.

Prepare Spicy Vinaigrette: In small bowl combine all vinaigrette
ingredients. Add rice and vinaigrette to shrimp mixture and toss to mix
well.

Makes 6 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998