News & Observer - Sept, 2011

  * Juice of 1 lemon
  * 3 tablespoons olive oil
  * 1 teaspoon salt
  * 1 pound large shrimp, peeled and deveined
  * 1 medium to large red beet, peeled
  * 2 carrots
  * 1 cup chopped cilantro leaves
  * 1/2 cup (or so) feta, crumbled
  * 1/4 cup each: golden raisins, hulled
  * sunflower seeds
  * 2 tablespoons each: capers, extra-virgin olive oil
  * 1% tablespoons fresh squeezed lemon juice
  * 1/4 teaspoon salt
  * Freshly ground pepper

**WHISK** lemon juice, 2 tablespoons olive oil and salt together in a bowl; add shrimp. Allow to marinate while you make the salad.

**SHRED** the beet on the large holes of a grater; shred the carrots. Mix in a bowl with the cilantro, feta, raisins, sunflower seeds and capers. Toss with the olive oil and lemon juice, season with salt and pepper to taste.

**REMOVE** the shrimp from the marinade, discarding marinade. Heat remaining 1 tablespoon oil. in a large skillet over medium high heat; add shrimp. Cook, turning once, until just cooked through, 3 minutes per side; remove from heat. Divide salad among 4 plates; serve shrimp along: side.

Yield: 4 servings