Instructions: Prepare Lemon Dressing by whisking or shaking all ingredients together in a glass container. Set aside.

Prepare the salad and place in a large bowl. Toss to distribute.

Toss the raw shrimp with just enough Lemon-Dijon Dressing to coat (1 to 2 tbs). Add the garlic. Season with salt and pepper. Toss to coat.

Heat a wok or peking pan over moderately high flame. Do not add oil. Add the shrimp to the wok all at once and shake the pan to prevent sticking and to distribute the shrimp into a single layer. Cook until shrimp begin to turn pink (about 2 minutes). Stir to turn and cook the other side. When almost done, add the croutons to the pan and toss to coat the croutons.

Serve at once. Transfer the stir-fry to the salad. Pour on the remaining dressing on top. Serve with shredded Myzithra or romano cheese.

Serving Ideas : Crusty bread.

NOTES : A basic Greek-style salad with crisp vegetables: tomatoes, cucumber, onions and a variety of greens. Tossed with a lemon-mustard vinaigrette and crumbled Greek cheese. Instead of olives, the salad is wilted when topped with Garlickly stir-fried shrimp and served as a main dish summer salad.

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