Jul 24, 2010

summer salad

Shrimp and Watermelon Salad, adapted from Framed
  • 1 clove garlic, chopped
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 6 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • Juice and rind from 1 lime
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 1/2 pound large shrimp, peeled and deveined
  • 4 cups chopped watermelon
  • 1 pound heirloom tomatoes, cut into bite-sized chunks
  • 1/2cup crumbled feta
  • 1/4 cup fresh cilantro or basil if you prefer
1. Combine all dressing ingredients in food processor and process to blend.
2. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes, or run under cold water to cool if you are in a hurry.
3. Toss shrimp, melon, tomatoes and cheese together in a large bowl. Drizzle with dressing to taste and toss again. Scatter basil on top and serve.

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