Wednesday, August 17, 2016

Grilled Shrimp with watermelon wedges
18 jumbo shrimp, shelled and deveined
2 tsp. spice rub of choice
2 Tbsp. olive oil
6 slices watermelon wedges, about 1-1/2-inch thick
5 oz. feta cheese, cut into small cubes

tomato relish
1/2C seeded, diced red tomato
1/2C seeded, diced yellow tomato
1/2C mini heirloom tomatoes, cut in half
1/4C Kalamata olives, pitted and halved
2 Tbsp. thinly sliced fresh mint leaves
2 Tbsp. peeled and minced shallots
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
salt and pepper to taste

For the relish:  Shake vinegars, mustard, shallots, olive oil, salt and pepper to taste in a jar and set aside.  Toss the tomatoes, mint and olives together.  Pour vinaigrette over tomatoes, stir to combine.

Toss the shrimp with olive oil and spice rub and thread on flat metal skewers.  Grill until tender.  Grill the melon wedges until marked on both sides.  Remove from the grill.

Place a watermelon wedge on each of 6 plates. Top each with 3 shrimp, tomato relish and feta cubes.
MAKES:  6 servings

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