Warm Watermelon Shrimp
2 tbsp. chopped canned chipotle chilies in adobo
1 tbsp. honey
1/4 cup sherry vinegar
3/4 cup olive oil
1 tsp. salt
8 extra large shrimp, peeled and deveined
1/4 tsp. salt
2 tbsp. vegetable oil
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. sugar
4 1 inch thick watermelon triangles (about the size you could make with
pointer fingers and thumbs)
2 tsp. vegetable oil
3 oz. fresh arugula or baby spinach
2 tbsp. toasted pumpkin seeds
For Dressing: Put all
ingredients in a blender and mix until smooth, about 1 minute.
For Shrimp: Toss shrimp in salt and 2 tbsp. dressing and marinate for 20
covered in the refrigerator.
Broil Watermelon: Preheat broiler. Stir together paprika, salt and
sugar in a small bowl.
Rub both sides of watermelon with oil and sprinkle with paprika mixture.
Broil watermelon in
a shallow baking pan 3 inches from heat turning once, until
Pat shrimp dry. Heat oil in a heavy skillet over medium-high heat until
hot but not smoking,
and then cook shrimp, turning once, until just cooked
Put one watermelon slice on each plate, top with shrimp and arugula.
Drizzle each with
2 tbsp. dressing and sprinkle with a few pumpkin seeds.