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

  • 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 Tbs. Champagne vinegar
  • ½ cup packed fresh basil, thinly sliced
  • 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
  • 5 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 2 tsp. finely grated lemon zest
    • Kosher salt and freshly ground black pepper
    • 1 tsp. minced shallot
    • 1 Tbs. Dijon mustard

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network