Watermelon Salad With Grilled Shrimp & Vegetables

2
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Recipe source: Fine Cooking: Summer Eats (Summer 2015)"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (633.2 g)
  • Calories 1293.4
  • Total Fat - 98.3 g
  • Saturated Fat - 29.4 g
  • Cholesterol - 199.7 mg
  • Sodium - 2293.6 mg
  • Total Carbohydrate - 57.9 g
  • Dietary Fiber - 10.3 g
  • Sugars - 0.7 g
  • Protein - 45 g
  • Calcium - 485.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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