MEDITERRANEAN SHRIMP SALAD
2 # large peeled and deveined shrimp
2 Tablespoons sea salt plus more to taste
1 cup green pitted Italian olives (or pitted kalamata), cut in 1/2
2 Tbs. capers, drained and rinsed
1 english cucumber, peeled and diced into 1/2 inch pieces
6 thin lemon rounds
1/2 cup loosely packed whole Italian parsley leaves, roughly chopped
1 Tbs. sherry vinegar
2 Tbs. extra virgin Olive oil
1/4 cup crumbled feta cheese
fresh ground pepper
Bring a large pot of water (8 cups) to a boil, reduce to a low simmer and add 2 tablespoons sea salt. Add the shrimp and cook at a simmer until just cooked through, about 3 minutes. Drain shrimp, place in a large bowl with ice or cold water and allow to cool.
Drain and pat shrimp dry, then transfer to a bowl and toss with remaining ingredients. May be prepared and refrigerated for up to a day.