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