Grilled Shrimp Orange And Watermelon Salad With Peppered Peanuts in A Zesty Citrus Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If using wooden skewers, soak them in water at least 30 minutes to prevent them from burning. Ingredients:
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 |
Directions:
1. Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.
2. Bake at 400° for 10 to 12 minutes, stirring once. Cool.
3. 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.
4. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
5. Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
6. 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.
7. 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.
8. 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.
9. *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.
10. 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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