Marinated Shrimp, Feta and Cucumber Salad

Ingredients

12 ounces cooked small shrimp, peeled, deveined and tails removed
2 tablespoons lemon juice
1/4 to 1/2 teaspoon sugar
2 tablespoons olive oil
Salt and pepper to taste
1 large English cucumber
Wooden skewers
1 cup Keystone Farms Cheese Tomato Basil Feta (6 ounces)
2 tablespoons minced fresh mint
Fresh mint leaves

Instructions

1 Place shrimp in a large, shallow bowl. Whisk lemon juice and sugar in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour over shrimp; gently toss to coat. Cover and refrigerate for 10 minutes.
2 Meanwhile, cut cucumber in half lengthwise. Dice half of the cucumber for salad. Thinly slice remaining cucumber into ribbons with a mandoline slicer or vegetable peeler. Wrap ribbons on wooden skewers; set aside.
3 Gently toss the feta, mint and diced cucumber with shrimp in bowl. Cover and refrigerate for at least 10 minutes.
4 Spoon salad into serving glasses. Garnish with mint and reserved cucumber ribbons.

Cheesemonger Tip