1 lb. lg. shrimp
3 green onions, including tops
1/2 med.-size cucumber
1 (4 oz.) jar pimento
2 tbsp. snipped fresh dill or minced parsley
1/4 c. rinsed and crumbled feta cheese (1 oz.)
2 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. white wine vinegar
1 tsp. Dijon-style mustard or spicy brown mustard
1 clove garlic, minced
1/2 tsp. black pepper

Shell and devein shrimp. Slice onions thin. Peel, seed, and chop cucumber. Drain pimentos and pat dry.

Bring 1 quart unsalted water to boil. Add shrimp and cook, stirring until just firm, about 2 minutes. Drain, rinse under cold running water, and drain again.

Place shrimp in large bowl and add green onions, cucumber, pimentos, dill, and cheese. In small bowl whisk together lemon juice, olive oil, vinegar, mustard, garlic and pepper. Pour over the shrimp mixture and toss gently to mix.