Shrimp and Watermelon Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
To round out the meal: a whole-wheat roll with 1 tsp butter or trans-fat-free soft-tub margarine; 4 oz white wine or juice spritzer; 2 gingersnaps Ingredients:
1/4 large watermelon |
1 lemon |
1 1/2 tbsp extra-virgin olive oil |
2 tbsp minced shallots |
16 jumbo shrimp, butterflied |
2 tsp ground coriander |
2 oz watercress |
2 oz red leaf lettuce |
1 avocado, peeled and cut into 8 slices |
Directions:
1. For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.
2. For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.
3. To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.
4. Nutritional analysis per serving: 353 calories, 13 g fat (2 g saturated fat), 27 g carbohydrates, 32 g protein Nutritional analysis provided by Self
|
|