Shrimp and Warm Watermelon |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Match shrimp with juicy, ripe watermelon for end of the summer entertaining. This recipe comes from the October 2002 issue of Gourmet Magazine. Ingredients:
2 tablespoons canned chipotle chiles in adobo, chopped |
1 tablespoon mild honey |
1/4 cup sherry wine vinegar |
3/4 cup extra virgin olive oil |
1 teaspoon kosher salt |
8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound) |
1/4 teaspoon kosher salt |
2 tablespoons vegetable oil |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon sugar |
4 slices from a quartered watermelon (1 inch thick slices) |
2 teaspoons vegetable oil |
3 ounces baby arugula |
2 tablespoons raw green pumpkin seeds, toasted |
Directions:
1. Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth, about 1 minute.
2. Marinate shrimp: Toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
3. Broil watermelon: Preheat broiler. Stir together paprika, salt, sugar in a small bowl. Rub both sides of watermelon with oil and sprinkle with paprika mixture. Broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
4. Cook shrimp: Pat shrimp dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook shrimp, turning once, until just cooked through, 4 to 5 minutes total.
5. Assemble dish: Divide watermelon slices among 4 plates and top with shrimp and arugula. Drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.
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