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Yield: 4 servings
This is my recipe for Watermelon Salad with Jerked Shrimp. It's amazing how well these two went together. This is a great way to beat the heat, and not have to spend a whole day coooking when it's a hot day of summer.
I've been wanting to make a Watermelon Salad for a long time. After making it, I kicked myself in the butt for not making it a long time ago. It was outrageously good.
After mixing it all up, the flavors only took about 5 minutes, and they were perfectly blended. It was refreshing and would be great to use in a smaller portion as an appetizer, or large like this for a lunch or a dinner on a hot day.
As strange as it may sound, watermelon and shrimp do go together real well. Try it, you'll LOVE it.
About the only thing I definitely would do different the next time I made this, would be to use a seedless watermelon. I used what was in the refrigerator, and it wasn't fun trying to remove the many seeds.
3/4 Pound, Shrimp, 31 - 40 Count, Peel and Deveined
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.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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By Cap'n Ron
