From: Owner/chef Peter Sandroni, La Merenda Restaurant, Milwaukee, WI. Yield: 4 servings. 4 bamboo skewers, soaked overnight 16 medium shrimp 2 Tbsp. extra virgin olive oil to taste, salt and pepper 4 oz. spinach, cut into bite-sized pieces ½ cup yellow watermelon, diced, seeds removed ½ cup Roma tomatoes, diced ½ cup cucumbers, diced, seeds removed 1 oz. Klondike Feta cheese, plain to taste, salt and pepper Feta Dressing: 2 jalapeño peppers, roasted, peeled, seeds removed, ...
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