GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING
Steps:
- Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
- In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
- Bake for 10 to 12 minutes, stirring once. Cool.
- Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
- Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
- Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
- Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
- Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
- Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
WATERMELON SALAD WITH TANGY LIME DRESSING
An unusual salad featuring watermelon, co-starring honeydew and cantaloupe. For ZWT, classified as Southwest for the lime dressing's TexMex flair.
Provided by LoriInIndiana
Categories Melons
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk lime juice, honey, mint, and oil together until honey is dissolved.
- Combine the melons and onion in a large bowl.
- Toss melon mixture with lime dressing to coat.
- Garnish with salt and pepper to taste.
WATERMELON AND CUCUMBER SALAD WITH HOISIN-LIME DRESSING
This is a nice refreshing salad, ideal for the hot summer months. I have tried many watermelon salads, but I always seem to head back to this one. The flavours are quite unique.
Provided by Abby Girl
Categories Melons
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut cucumber into 1/2" pieces. Cut the watermelon in chunks or use a melon ball utensil and make rounds. Chop cilantro and mint, set aside.
- Important step: Combine watermelon and cucumbers in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
- Whisk lime juice and hoisin sauce in a small bowl to blend. Pour dressing over watermelon cucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint and peanuts.
- Adjust the seasoning if necessary.
Nutrition Facts : Calories 177.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 0.2, Sodium 286.9, Carbohydrate 19.9, Fiber 2.8, Sugar 11.2, Protein 6.1
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