Shrimp-and-Melon Salad

Shrimp-and-Melon Salad Recipe
Jean Allsopp


Makes 6 servings

Recipe from

Coastal Living


1/2 cup olive oil
5 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 tablespoons honey
2 teaspoons rice vinegar
1 teaspoon salt
1 shallot, minced
1/3 cup chopped dry-roasted shelled pistachios
1 pound cooked medium shrimp
1 large English cucumber, cut in half lengthwise and thinly sliced
2 cups 1/2-inch cubed watermelon
2 cups 1/2-inch cubed honeydew melon
2 cups 1/2-inch cubed cantaloupe
1/2 cup vertically sliced red onion
1 head Bibb lettuce, torn


Whisk together first 7 ingredients in a small bowl to make a vinaigrette. Stir in pistachios, and set aside. Combine shrimp and next 5 ingredients. Add vinaigrette, tossing to coat. Serve salad in lettuce-lined serving bowls.

Wine note: "This recipe has quite a combo of saltiness and sweetness--the melon gets sweeter when combined with salt. This would be great in summertime on the patio or by the pool. A little tricky here, but I would pair it with another one of Wine Spectator's 2004 Top 100--Kim Crawford's Marlborough Sauvignon Blanc 2004 ($17). It is razor-sharp with hints of lime, passion fruit, guava, and grapefruit." --Rosalind Johnson, Divas Uncorked, Massachusetts

Jackie Mills,

Coastal Living

July 2005
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