Watermelon Salad With Grilled Shrimp
Recipe: #33144
August 14, 2019
Categories: Salads, Fish/Seafood Salad, Shrimp, Grilling (Outdoor), Gluten-Free, No Eggs, more
"Recipe source: Fine Cooking: Summer Eats 2015"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (595.8 g)
- Calories 1082.2
- Total Fat - 76.1 g
- Saturated Fat - 25.3 g
- Cholesterol - 193.5 mg
- Sodium - 2222.2 mg
- Total Carbohydrate - 57.4 g
- Dietary Fiber - 10.3 g
- Sugars - 0.6 g
- Protein - 42 g
- Calcium - 379.8 mg
- Iron - 3.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare grill to medium-high heat.
Step 2
In a bowl whisk together 1 1/2 tablespoons of olive oil, 2 teaspoons mustard, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss shrimp in marinade and let sit for 10 minutes.
Step 3
Thread shrimp on skewers. Toss the hearts of palm with 1/2 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill shrimp and the heats of palm, turning once for about 4-5 minutes or until done. When cool enough to handle, halve the hearts of palm lengthwise and then crosswise into thirds.
Step 4
In a bowl whisk 1 teaspoon mustard with the vinegar, shallot and 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in 3 tablespoons of oil, adding more salt and pepper to taste.
Step 5
In a serving bowl toss the watercress and basil with some of the dressing; season with salt. Divide greens on 2 plates, top with watermelon wedges and drizzle with remaining dressing. Top with heats of palm, shrimp and ricotta salata.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, choose jumbo shrimp that are peeled and deveined, and leave the tails intact.
- Look for ricotta salata, which is a firm, salty cheese, rather than ricotta cheese.
- Substitute shrimp for tofu - Tofu is a great plant-based substitute for shrimp and can provide a similar texture and flavor. It is also a great source of plant-based protein and is a healthier alternative to shrimp.
- Substitute basil for cilantro - Cilantro is a great herb to use in place of basil, as it has a similar flavor and aroma. Cilantro is also a good source of vitamins and minerals, making it a healthier alternative to basil.
Tropical Watermelon Salad With Grilled Shrimp Replace the basil with fresh pineapple chunks and the ricotta salata with feta cheese. Use a pineapple or mango vinaigrette in place of the mustard dressing.
Grilled Corn on the Cob: Grilled corn on the cob is a great accompaniment to this watermelon salad with grilled shrimp. The sweetness of the corn complements the acidity of the salad and the smokiness of the grilled shrimp. Plus, it's an easy side dish to prepare on the same grill as the shrimp and hearts of palm.
Grilled Zucchini: Grilled zucchini is a great side dish to complement this watermelon salad with grilled shrimp. The zucchini adds a subtle flavor and texture to the salad, while the smokiness of the grilled shrimp and hearts of palm pairs well with the zucchini. Plus, it's easy to prepare and only takes a few minutes on the grill.
FAQ
Q: What type of shrimp should I use for this recipe?
A: For this recipe, you should use jumbo shrimp that have been peeled and deveined, but leave the tails intact.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to quickly sauté them in a pan with a little oil until they turn pink and are cooked through. Be careful not to overcook them or they will become tough.
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Fun facts:
Watermelon is believed to have originated in South Africa and is one of the oldest known fruits, with records of its cultivation going back to ancient Egypt! It was a favorite of the Pharaohs, who believed it to have medicinal properties.
The use of shrimp as a food source dates back to ancient Greece, where it was a popular delicacy. It was also a favorite of the Roman Emperor Augustus, who was known to have eaten it often.