Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm

Ingredients

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

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