14 hours ago
Monday, August 3, 2015
Who doesn't love refreshing watermelon?
It's not just for picnics anymore.
I've been using it in savory salads w/ feta and olives and herbs for the last few summers.
I guess watermelon is trendy now?
Here, I made a watermelon salsa, or pico de gallo to go w/ grilled shrimp.
You can add a mango and serve this with tortilla chips, or on arugula and toss for a delicious summer salad.
I served them in verrines for a summer luncheon appetizer, and they were amazing.
Grilled Shrimp & Watermelon Salad:
1/2 watermelon, seeded and cut into small dice
1/2 red onion, diced
big handful of yellow cherry tomatoes, quartered
1 yellow bell pepper, diced
big handful of scallions, chopped
1 tbsp cumin
shake of cayenne pepper or a jalapeno, minced
juice and zest of a lime
lots of fresh cilantro
1/2 lb. jumbo shrimp, peeled but tails left on
shake of cumin
1 tbsp lime juice and zest
drizzle of olive oil
Marinate the shrimp for only 5 minutes, or the lime juice will start to cook the shrimp (like ceviche).
Mix the watermelon salad together.
You can make ahead and refrigerate.
In a skillet or grill pan, cook the shrimp for 2-3 minutes on each side.
Serve the warm shrimp on top of the watermelon salad.
Garnish w/ more fresh cilantro.