Ideal end-of-summer meal, especially when served alfresco

A light supper favorite, drizzled with lemon-Dijon dressing and sprinkled with chunks of feta — serve with a piece of homemade Tomato Focaccia.

Tomato and Shrimp Salad

Cook: 5 minutes

Total: About 45 minutes

Makes: 4 main-dish servings

1 pound large shrimp

Salt

3/4 pound green beans, each cut crosswise in half

1 pound ripe tomatoes (about 4 small), each cut into 8 wedges

1 pound Kirby cucumbers (about 4), peeled and each cut lengthwise into quarters then cut crosswise into 1-inch pieces

1 large lemon

2 tablespoons olive oil

1 tablespoon finely chopped shallot

1 tablespoon finely chopped fresh oregano leaves

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon coarsely ground black pepper

4 ounces feta cheese, crumbled

1. Shell and devein shrimp, leaving tails on if you like. Rinse with running cold water. In 4-quart saucepan, heat 2 inches water to boiling over high heat. Add shrimp and 2 teaspoons salt; cook 1 minute or until shrimp turn opaque throughout. Drain shrimp; rinse with running cold water to cool and drain again. Place shrimp in large serving bowl.

2. In 10-inch skillet, heat 3/4 -inch water to boiling over high heat. Add beans and 2 teaspoons salt; heat to boiling. Reduce heat to medium; cook, uncovered, about 5 minutes or until beans are tender-crisp. Drain beans; rinse under running cold water to cool and drain again. Place beans, tomatoes, and cucumbers in bowl with shrimp.

3. Prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In small bowl, with wire whisk or fork, combine lemon peel, lemon juice, olive oil, shallot, oregano, mustard, sugar, pepper and 3/4 teaspoon salt. Toss dressing with shrimp and vegetables in bowl. Sprinkle with feta cheese.

“ Each serving: About 300 calories, 27g protein, 18g carbohydrates, 14g total fat (5g saturated), 205mg cholesterol, 1,105mg sodium.

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