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Watermelon Salad With Grilled Shrimp & Vegetables

Created by ellie on July 9, 2018

8 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon zest
Kosher salt
Pepper
8 ounces shrimp (jumbo, 21 -25 per pound size, peeled and deveined with tails left intact)
7 ounces hearts of palm (3 canned, drained and patted dry, this is about half of a 14 oz can)

1 tablespoon champagne vinegar
1 teaspoon shallot, minced
6 ounces watercress (separated into small sprigs, with the thicker stems trimmed)
1/2 cup sliced basil
12 ounces watermelon (thinly slices into narrow wedges, rind removed and seeded)
3 ounces ricotta salata cheese (crumbled, 3/4 cup)

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.