Watermelon Salad with Jerked Shrimp
Watermelon Salad with Jerked Shrimp
By Cap'n Ron
- 3/4 Pound, Shrimp, 31 - 40 Count, Peel and Deveined
- 1 Tablespoon, Butt Kickin' Blacken, Hot Jamaican Jerk
- 1 Teaspoon, Coarse Kosher Salt
- 1 Teaspoon, Dark Brown Sugar
- Vegetable Oil, for frying
- 4 Cups, Watermelon, From a Seedless Watermelon, or 2, cubed
- 1 Medium, Red Onion
- 2 Medium, Limes, zest from one
- 12 Medium, Kalamata Olives, quartered
- Or Assorted Olives, quartered
- 10 Medium, Mint Leaves
- 6 Ounces, Feta Cheese
1. Peel and devein the shrimp, then toss them with the Blacken, Salt, and Sugar.
Heat a Teflon coated fry pan to medium high, add about 2 tblsp of vegetable oil, the about half the shrimp. Just be sure not to crowd the pan with shrimp. Cook the shrimp about 1 1/2 minutes on either side.
When the shrimp are done, place them the refrigerator to cool off. They're best if they're cold.
2. Cut the end off the watermelon in a size that is large enough to serve the salad in. Scoop out the insides with a large serving spoon, and cut a nice design around the edge.
3. Cut the onion into very thin rings, and place in a small bowl. Add the zest of one of the limes, then the juice of 2 to the onions, and mix it up. Let this sit for about 10 minutes.
Ron's Note:
The lime juice will counteract the bite of the onion, and begin to pickle it.
4. Quarter the olives, and add them to the watermelon. As you can see, I used about 24 total olives, and they were mixed.
5. Place all of the ingredients in a large bowl, including the shrimp, and mix it up well. Fill one of the watermelon cups with the salad, and place it in a small bowl to hold it steady, and catch any liquid that might seep through.
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Heat a Teflon coated fry pan to medium high, add about 2 tblsp of vegetable oil, the about half the shrimp. Just be sure not to crowd the pan with shrimp. Cook the shrimp about 1 1/2 minutes on either side.
When the shrimp are done, place them the refrigerator to cool off. They're best if they're cold.
2. Cut the end off the watermelon in a size that is large enough to serve the salad in. Scoop out the insides with a large serving spoon, and cut a nice design around the edge.
3. Cut the onion into very thin rings, and place in a small bowl. Add the zest of one of the limes, then the juice of 2 to the onions, and mix it up. Let this sit for about 10 minutes.
Ron's Note:
The lime juice will counteract the bite of the onion, and begin to pickle it.
4. Quarter the olives, and add them to the watermelon. As you can see, I used about 24 total olives, and they were mixed.
5. Place all of the ingredients in a large bowl, including the shrimp, and mix it up well. Fill one of the watermelon cups with the salad, and place it in a small bowl to hold it steady, and catch any liquid that might seep through.