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.