Spicy Rice Salad

• Ingredients:
• 2 pounds large (24-32 count) uncooked* shrimp, shelled and deveined
• 1 large yellow onion, chopped
• 2 large garlic cloves, minced
• 1 red bell pepper, chopped
• 3 tablespoons extra virgin olive oil
• 2 cups instant white rice, cooked
• 1 cup (1/2 pint) grape tomatoes, halved
• 1 medium cucumber, peeled and quartered
• 1/2 cup (or 1 - 2 1/4 ounce can) black ripe olives, sliced and drained
• 1 cup (or 4 ounces) crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley, coarsely chopped
• Dressing:
• 3 tablespoons hot pepper sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt

1. Instructions:
2. Cook onion, garlic, red bell pepper and shrimp in olive oil in an 8-10 inch (medium) skillet over medium heat until onion is tender and shrimp is pink (about 3 minutes).
3. In a large bowl combine cooked rice, shrimp mixture, cherry tomatoes, cucumber, black olives and feta cheese.
4. In a small bowl combine the dressing ingredients.
5. Once smooth, pour the dressing over the mixture and add salt, pepper, and chopped parsley.
6. Toss and serve, or cover to serve later.

ingredients, shrimp, yellow onion, garlic, red bell pepper, extra virgin olive oil, instant white rice, grape tomatoes, cucumber, ubc, feta cheese, salt, fresh parsley, dressing, hot pepper, ubc, apple cider vinegar, dry mustard, salt

Taken from www.epicurious.com/recipes/member/views/spicy-rice-salad-1206426 (may not work)