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Aegean Salad

For the lime vinaigrette

1 large garlic clove, crushed
1/2 cup olive oil
1/4 cup lime juice
1/4 teaspoon dill weed

For the salad

1 cup raw rice
1 pound cooked, shelled, and deveined medium-large shrimp
1/2 cup Calamata olives, pitted
1/3 cup chopped scallions
1 medium cucumber, peeled and sliced thin
1/3 cup fresh parsley sprigs, packed
1 cup crumbled feta cheese
Fresh-ground pepper to taste

For the garnish

5 or 6 cup-shaped Boston or romaine lettuce leaves

Mix all the ingredients for the vinaigrette and reserve.

Cook the rice in a very large pot of rapidly boiling salted water
for 15 to 20 minutes, or until tender but slightly firm. Drain
and rinse. Combine the rice, shrimp, and half the lime
vinaigrette and let stand until the mixture reaches room
temperature. Mix in the remaining ingredients and the rest of the
vinaigrette and chill.

Before serving, arrange the lettuce leaves on a platter and fill
each with a portion of the salad, or serve the salad from a glass
bowl.

Yield: 6 servings

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