Mediterranean Shrimp Salad

Greek Dressing:

1/4 cup Olive Oil

1 Tbsp White Wine (or Champagne) Vinegar

1 tsp Minced Garlic

1 tsp Dried Oregano

1 tsp Dried Dill

1/4 cup Feta Cheese (crumbled)

1/4 cup Buttermilk

Note: Prepare dressing no less than one-hour ahead of salad prep.

In small food processor, add all ingredients EXCEPT buttermilk; pulse until coarsely chopped.

Add buttermilk and blend until slightly thickened.

Cover and chill one-hour or more.

Prepare Salad:

Prepare ice bath; set aside.

In large pot, bring the 2-qts water to boil. Add shrimp & boil-in-bag seasoning packet. Return to boil, cover and cook 2-minutes. Remove from heat and let stand 1 minute more. Remove shrimp & bag from pot and place into ice bath (reserve stock!)

Return stock to boil; add rice, cover and cook until rice is just tender but not mushy (approximately 15-20 minutes). Drain rice into colander and cool.

In separate colander, drain shrimp (discarding seasoning packet); pat dry with paper towels & cut in half.

Meanwhile, slice and prepare the vegetables, olives & herbs.

In large mixing bowl (or covered plastic picnic container) combine rice, vegetables, and olives; toss to mix. Just prior to serving, add shrimp, basil, half of Feta Cheese and dressing; toss gently to combine. Sprinkle with remaining Feta Cheese and serve.