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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Grilled Shrimp Salad with Feta, Tomato and Watermelon

It sounds like a strange combination but tastes great and is really refreshing on a hot summer night when some of the ingredients may come from your own garden!

1-1/2 lbs. jumbo shrimp, peeled and deveined
1/4 cup plus 2 Tbs. fresh lemon juice
1 teas. smoked sweet paprika
Freshly ground or seasoned black pepper
1/8 cup extra-virgin olive oil
1-1/2 teas. honey or green agave nectar
4 cups of torn lettuce or frisee
3 cups small-diced seedless watermelon
3 medium ripe tomatoes, cut into wedges
2 cups yellow cherry or pear tomatoes, halved
6 oz. feta cheese, cut into small pieces (1-1/4 cups)
30 fresh basil leaves, thinly sliced (1/2 cup)

Prepare a hot gas or charcoal grill fire.

In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or bamboo skewers that have been soaked in water for at least 30 minutes.  Season the shrimp on both sides with seasoned pepper.

In a small bowl, whisk together the remaining 1/4 cup lemon juice with olive oil, honey or agave nectar, and a pinch of both salt and seasoned pepper.

Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.

Gently toss the lettuce with 3 Tbs. of the dressing and divide among four plates.  In the same bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. of the dressing, and seasoned pepper. Spoon the watermelon mixture over the lettuce, dividing evenly. Top with the shrimp skewers and drizzle with the remaining dressing.  Serve.

Serves four.

Modified slightly from: Fine Cooking Magazine


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