Shrimp and Rice Salad ~ Greek Style

Warmer days seem to call for lighter meals ~


I had some leftover brown rice from the day before ...so I warmed it gently, added a few ingredients ...Some lightly sauteed diced onion, green bell pepper, poached shrimp . . .Kalamata olives, marinated artichoke hearts, cubed feta cheese, grilled red sweet peppers,toasted pine nuts and plenty of fresh oregano.The dressing was simply the juice of a whole lemon (or two), a little fresh lemon zest extra virgin olive oil and a generous amount of sea salt and freshly ground black pepper.All ingredients (except shrimp) tossed well, then plated up, with shrimp arranged on top.A light sprinkle of Piment D'Espelette* as a finishing touch.A very quick and satisfying dinner ~ and no real recipe needed!~~~~~One of my favorite spices:
* Piment D'Espelette

The fiery dried, ground red pepper from the Basque country ~It is a must-have ingredient in my pantry. Marvelous added to marinades, in dry rubs and sprinkled on anything to be roasted. Mayonnaise mingles very nicely with Espelette pepper -excellent sprinkled on deviled eggs or into potato or pasta salads.A dusting on your favorite savory sandwich or bruschetta adds a bright flavor spike.Try an egg fried in extra virgin olive oil seasoned with Espelette pepper ~ perfection!