Shrimp, Tomato, and Watermelon Salad

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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield:
Makes 4 servings
Jackie Mills, RD
July 2008
RECIPE BY Coastal Living

Pairing sweet watermelon with earthy tomatoes and fresh grilled shrimp yields a flavor combination that will surprise and delight your taste buds.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup olive oil
  • 2 pounds large shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 6 cups arugula or baby spinach
  • 2 large yellow tomatoes, cut into 1/4-inch-thick slices
  • 1 (4-pound) wedge seedless red watermelon, rind removed, cut into 1/4-inch-thick slices
  • 1 red onion, halved and thinly sliced

How to Make It

Step 1

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.

Step 2

Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.

Step 3

Divide arugula among 4 serving plates; top with tomatoes, watermelon, and onion. Top evenly with shrimp, and drizzle with vinaigrette.

Step 4

Pour: Carolina Grunner, co-owner of The Wine Room of Forest Hills, a boutique wine shop located in Forest Hills, New York, suggests serving this summery dish with Marchesi di Barolo Gavi Le Lune. “It's a dry, crisp, and refreshing white wine with great acidity, making it a perfect match for the balsamic vinaigrette and the goat cheese,� she says.

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