Shrimp : Mediterranean Rice Salad

• 2 tablespoons vegetable oil, divided
  
• 1 pound large shrimp, peeled and deveined
  
• 1 large garlic clove, 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
  

• 1/4 cup olive oil
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  

Heat 1 tablespoon of the vegetable oil in a 3-quart saucepan over medium-high heat; add half of the shrimp and cook until well browned and tender. With a slotted spoon, remove to a large bowl. Repeat with remaining shrimp and oil.

In drippings remaining in saucepan, cook garlic and green onion over medium heat about 2 minutes, stirring frequently. Add water, rice, and salt and bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.

Meanwhile, add cucumber and cheese to shrimp in bowl. Combine all vinaigrette ingredients and mix well; pour over shrimp mixture. Add rice and toss well.

Makes 6 servings.