Shrimp with Feta, Radish, Watercress, and Mint |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
3/4 pound large shrimp, peeled and deveined (about 20) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons extra-virgin olive oil, divided |
1 teaspoon fennel seeds |
3 tablespoons fresh lemon juice, divided |
1 small bunch watercress, tough stems discarded |
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups) |
5 thinly sliced radishes |
1/4 cup fresh mint leaves |
2 ounces feta cheese, crumbled (about 1/4 cup) |
Directions:
1. Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice.
2. In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.
3. Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.
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