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Warm Watermelon Shrimp

For Dressing:
2 tbsp. chopped canned chipotle chilies in adobo
1 tbsp. honey
1/4 cup sherry vinegar
3/4 cup olive oil
1 tsp. salt

For Shrimp:
8 extra large shrimp, peeled and deveined
1/4 tsp. salt
2 tbsp. vegetable oil

For Watermelon:
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 your
pointer fingers and thumbs)
2 tsp. vegetable oil

To Assemble:
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 minutes,
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 browned.

Cook Shrimp:
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 through.

To Assemble:
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.


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