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Watermelon Salad With Grilled Shrimp

Created by ellie on August 14, 2019

5 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon zest, grated
Kosher salt
Pepper
8 ounces shrimp (jumbo shrimp, peeled and deveined, leave tails intact)
7 ounces heart of palm (3 canned, this is about half of a 14 ounce can, drained and patted dry)

1 tablespoon vinegar (champagne vinegar)
1 teaspoon shallot, minced
6 ounces watercress, separated into small sprigs
1/2 cup basil, sliced
12 ounces watermelon (sliced into narrow wedges with rinds discarded and seeded)
2 ounces ricotta cheese (salata, crumbled, 3/4 cup)

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.