Watermelon Salad With Grilled Shrimp
Servings
Prep Time
Cook Time
Ready In
Recipe: #33144
August 14, 2019
Categories: Main Dish, Salads, Fish/Seafood Salad, Shellfish, Shrimp, Fruit, Vegetables, Grilling (Outdoor), Gluten-Free, No Eggs more
"Recipe source: Fine Cooking: Summer Eats 2015"
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 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 & Variations
No special items needed.