July 09, 2018
Main Dish, Salads, Main Dish Salad,
Shellfish, Shrimp, Fruit, Vegetables, Quick Meals, Small Batch Cooking, Grilling (Outdoor), Gluten-Free, No Eggs more
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"Recipe source: Fine Cooking: Summer Eats (Summer 2015)"
Prepare grill to medium-high heat. In a bowl whisk together the marinade ingredients (1 1/2 tablespoons oil, 2 teaspoons mustard, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper). Toss shrimp in marinade and let stand for 10 minutes.
Thread shrimp onto metal skewers. Toss the hearts of palms with 1/2 tablespoon olive oil and 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill shrimp and hearts of palm until shrimp is cooked through and all have grill marks, turn once (under 5 minutes). When cool enough to handle, half the hearts of palm lengthwise and cut crosswise into thirds.
In a bowl whisk together 1 teaspoon mustard with the vinegar, shallot and 1/4 teaspoon salt and 1/4 teaspoon pepper and then whisk in 3 tablespoons oil in a thin stream.
In a large bowl toss the cress and basil with enough dressing to coat. Season to taste with salt. Divide the greens between 2 plates. Top with watermelon wedges and drizzle with remaining dressing. Add hearts of palm, shrimp and crumbled recite salata.
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