Mediterranean Shrimp Salad

Par for the course this time of year are lots of articles on easy quick no-fuss heat-free meals. Mark Bittman suggested 101 meal ideas in The Dining Sections of last week's New York Times and this month's issue of Real Simple magazine did a feature on some fast "heat-free" meals.

I decided to give Real Simple's Mediterranean Shrimp Salad recipe a trial run and bring it to work for lunch this week. The results were quite refreshing and light. A bit of a traditionalist in the kitchen, normally I wouldn't pair feta with shrimp but in this case it works; especially with the addition of lemon juice. The citrus balances the saltiness of the feta and adds some flavor to the shrimp which I cooked with a bit of crushed red pepper for a spicy kick.

The crispy green bell peppers add a crunchy contrast and the sliced olives really adds to the Mediterranean flair. Herby freshly chopped basil is the key to bringing the freshness of the dish together and one ingredient I make sure to use in everything I make whenever I have it on hand.

I added some radicchio to the dish and have eaten it both as a wrap as well as a simple salad. You certainly feel like you are doing something good for yourself when you have this healthy low-fat meal.

Thanks Real Simple!