Spicy Grilled Shrimp And Melon Salad |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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An Excellent brunch or light lunch Dish. The shrimp do have heat but it is balanced well by the cool minty melons. The trick to this salad is to cool the grilled shrimp, in their shells, at room temparature rather than the refrigerator which can toughen and dry them out, and peel them at the last minute. Read more . Any kind or combination of melons can be used but the watermelon is a must. I made this recipe once last summer and it was quite well received. Ingredients:
marinade |
15 dried chiles de arbol toasted & ground(about 2 tbls.) or 2 tbls cayenne |
1 1/2 cups olive oil |
1 tsp salt |
2 cloves garlic sliced |
1 bunch cilantro chopped |
juice of 1 lime |
salad |
35 medium shrimp with shells on, heads removed |
4 cups watermelon, cantaloupe and honeydew 1/2 inch dice |
3 tbls sugar |
1/2 cup finely chopped mint leaves |
juice of 1 lime |
1 tbl rice wine vinegar |
3 cups romaine, central rib removed, cut into wide strips. |
Directions:
1. In a bowl or large Ziplock bag, combine Oil with ground Chile, Cilantro, Garlic, Lime juice, and Salt. Add Shrimp and marinate 2 - 3 hours at room temp or overnight in the refrigerator.
2. Combine Melons, Mint, Sugar, Lime Juice, and Vinegar. Refrigerate for at least 30 minutes.
3. Remove Shrimp from Marinade and pat dry w/ paper towel. Reserve Marinade. On a HOT Grill, Grill Shrimp for about 3 minutes. Set aside to cool.
4. Toss the Romaine with 3 - 4 Tbls of the reserved Marinade just to coat. Make a bed of greens on each plate.
5. Drain the Melons slightly. Peel Shrimp and toss in some of the reserve Marinade.
6. Arrainge Melons and Shrimp on Romaine..
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