Makes 6 servings.

Mediterranean Rice Salad
2	tablespoons	vegetable oil, divided
1	pound large	shrimp, peeled and deveined
1	large clove	garlic, minced
2		green onions, sliced
2	cups	water
1	cup	long-grain rice
1	teaspoon	salt
1	medium	cucumber, diced
1/2	cup	crumbled feta cheese

• In 3-quart saucepan over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of shrimp, until well browned and tender. With slotted spoon, remove to large bowl. Repeat this with remaining shrimp and oil. Reduce heat to medium. In drippings remaining in saucepan, cook garlic and green onion about 2 minutes, stirring frequently.
• Add water, rice and salt to saucepan. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Meanwhile, add cucumber and feta cheese to bowl containing shrimp.

Spicy Vinaigrette
1/4	cup	olive oil
3	tablespoons	cider vinegar
1	tablespoon	Dijon mustard
1	teaspoon	TABASCO brand Pepper Sauce
1	teaspoon	salt

• In small bowl combine all vinaigrette ingredients.

To Serve
• Add rice and vinaigrette to shrimp mixture and toss to mix well.