Shrimp In Melon Salad Food

SHRIMP AND MELON SALAD

Steps:

• Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
• In a large bowl, combine watermelon, honeydew, onion and jalapeno.
• In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
• Drizzle over melon salad and toss to combine.

GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD

Steps:

• Prepare a grill for medium-high heat.
• Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
• Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
• Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.

WATERMELON SHRIMP SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

GRILLED SHRIMP, WATERMELON AND FETA SALAD

Steps:

• Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
• Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
• Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
• Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
• Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
• Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.

SHRIMP IN MELON SALAD

Steps:

• Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
• In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.

SHRIMP, WATERMELON AND AVOCADO SALAD

Steps:

• In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
• In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
• Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

SHRIMP AND WATERMELON SALAD

Steps:

• For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.
• For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.
• To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.