Garlic Lover's Shrimp and Green Bean Salad

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 large cloves garlic, peeled
• 1/4 cup olive oil
• 2 tablespoons key lime juice
• 2 sprigs fresh rosemary leaves
• 1/2 teaspoon garlic salt
• 20 large shrimp, peeled and deveined
• 1 pound fresh green beans, trimmed
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 onion, thinly sliced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup crumbled garlic and herb feta cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the 4 peeled garlic cloves and 1/4 cup olive oil in a small saucepan and warm over low heat for about 8 minutes until the garlic is soft and pale golden, not browned. Remove the garlic, mash it, and return it to the oil.

2. Whisk the mashed garlic and garlic oil with the key lime juice, the rosemary leaves finely chopped, the 1/2 teaspoon garlic salt, and about half the cracked black pepper to make the dressing. Set aside.

3. Boil the trimmed green beans in a pan of boiling water for 4 minutes until crisp-tender. Drain and cool quickly under cold running water.

4. Pat the shrimp dry. Heat the second 1/4 cup olive oil in a skillet over medium-high heat, add the minced garlic clove, and cook 30 seconds. Add the shrimp, sprinkle with the remaining 1/2 teaspoon garlic salt, and cook 2 to 3 minutes per side until opaque and reaching 145°F (63°C).

5. Toss the cooled green beans and thinly sliced onion with half of the dressing in a serving bowl.

6. Arrange the warm shrimp over the green beans. Scatter the crumbled feta on top, drizzle with the remaining dressing, and finish with the remaining black pepper. Serve right away.