Shrimp, Watercress, and Millet Salad Recipe – Sunset Magazine

Ingredients

• 1/4 cup millet (hulled)*
• 2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
• 1 to 2 lemons
• 1/2 teaspoon kosher salt
• 3 cups loosely packed stemmed watercress (about 1 bunch)
• 1 cup loosely packed mint leaves, chopped
• 1/3 cup finely chopped red onion, rinsed and drained
• 1 cup cooked bay shrimp, rinsed and drained