My husband and I have made this wonderful salad several times and think it is outstanding, refreshing, healthy, and delicious. Yes, there are many steps in making the salad, but well worth it for an interesting step away from tired old salads. The dressing alone is well worth the trouble, but we double it. I often use pumpkin seeds that are already toasted and seasoned that we buy at the local grocery. The combination of watermelon, oranges (we use mandarin oranges), grilled shrimp (could easily grill chicken for this salad) and all the greens create a unique and very pretty salad.
Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts in A Zesty Citrus Dressing
- 1/2 cup coarsely chopped dry-roasted peanuts
- 1/2 teaspoon canola oil
- 1/2 teaspoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon MORTON Salt
- 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed*
- 16 unpeeled, jumbo fresh shrimp
- 4 metal or wooden skewers
- 5 SUNKIST Oranges, divided
- 1/2 cup hoisin sauce
- 1/2 cup fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- PAM No-stick Cooking Spray
- MORTON Salt to taste
- Pepper to taste
- 6 cups loosely packed torn red leaf lettuce (about 6 ounces)
- 2 (4-ounce) bags watercress, stems removed
- 2 pounds red seedless watermelon, peeled and cut into 1/2-inch cubes (about 4 cups cubes)
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.
- Bake at 400° 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 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 and next 3 ingredients to bowl, and stir until blended. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.
- Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. 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 4 shrimp. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
- *2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
- Per serving: Calories 494 (34% from fat); Fat 19 g (sat 4g, mono 0.8g, poly 1g); Protein 25.2g; Carb 64g; Fiber 9.4g; Chol 44mg; Iron 4.5mg; Sodium 871mg*; Calc 263mg.
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Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts in A Zesty Citrus Dressing Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits, Shellfish, Vegetables
- DIETARY CONSIDERATION: Low Fat, Low Saturated Fat
- COOKING METHOD: Grill, Marinate
- OCCASION: Spring, Summer, Birthdays/Anniversaries, July 4th, Labor Day, Memorial Day
- PUBLICATION: Southern Living
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