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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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
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