Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing |
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Prep Time: 60 Minutes Cook Time: 18 Minutes |
Ready In: 78 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1/2 cup coarsely chopped dry-roasted peanuts |
1/2 teaspoon canola oil |
1/2 teaspoon sugar |
kosher salt and freshly ground black pepper |
2 cups fully cooked, frozen, shelled edamame (green soybeans) |
16 jumbo shrimp, unpeeled |
5 oranges |
1/2 cup hoisin sauce |
1/2 cup fresh lime juice |
2 garlic cloves, minced |
1 teaspoon minced fresh ginger |
6 cups loosely packed torn red leaf lettuce (about 6 ounces) |
2 (4-ounce) bags watercress, stemmed |
2 pounds red seedless watermelon, peeled and cut into 1⁄2-inch cubes (about 4 cups) |
4 green onions, thinly sliced |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh basil |
special equipment: wooden skewers, soaked in water for 30 minutes |
Directions:
1. Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
2. In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
3. Bake for 10 to 12 minutes, stirring once. Cool.
4. Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
5. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
6. Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
7. Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
8. Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
9. Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
10. Cook's note: 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. Edamame may also be found fully cooked and ready to eat in the produce section of most supermarkets.
11. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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