Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm

Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm
Photo by Scott Phillips

Ingredients

  • 5 Tbs. extra-virgin olive oil
  • 12 oz. watermelon, thinly sliced into narrow wedges, rind removed, seeded if necessary
  • 3 canned hearts of palm, drained and patted dry (about half a 14-oz. can)
  • 1 tsp. minced shallot
  • 1 Tbs. Dijon mustard
  • ½ cup packed fresh basil, thinly sliced
  • 2 tsp. finely grated lemon zest
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. Champagne vinegar
    • 6 oz. watercress or upland cress, separated into small sprigs, thicker stems trimmed
    • 8 oz. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact

Prepare a medium-high gas or charcoal grill fire. Meanwhile, in a medium bowl, whisk 1-1/2 Tbs. of the olive oil, 2 tsp. of the mustard, the lemon zest, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the shrimp in the marinade and let sit for about 10 minutes. Thread the shrimp onto metal skewers. Tos...

View full recipe at Fine Cooking

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