Shrimp and Feta Cheese Salad

1 pound [454 g] large shrimps, shelled and deveined
3 green onions, thinly sliced
1/2 medium cucumber, peeled, seeded and chopped
1 [4-ounce / 113-mL] jar chopped pimentos, drained
2 tablespoons [30 mL] minced fresh dill or parsley
1/4 cup [60 g] crumbled Feta cheese
2 tablespoons [30 mL] lemon juice
2 tablespoons [30 mL] olive oil
1 tablespoon [15 mL] white wine vinegar
1 teaspoon [5 mL] Dijon or spicy brown mustard
1 clove garlic, minced
1/4 teaspoon [1 mL] pepper

Into small saucepan, bring 4 cups [1 L] unsalted water to a boil.
Add and boil shrimps for 2 minutes.
Drain, rinse under cold water and drain again.
Transfer shrimps into a large bowl.
Add green onion and cucumber slices, drained chopped pimentos, minced fresh dill or parsel and crumbled Feta cheese.
Into a small bowl, whisk together lemon juice, olive oil, white wine vinegar, Dijon and spicy brown mustard, minced garlic and pepper.
Pour over the shrimps and toss gently, and serve.