Watermelon Salad With Grilled Shrimp

2
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"Recipe source: Fine Cooking: Summer Eats 2015"

Original recipe yields 2 servings
OK

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.

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