Grilled Shrimp and Watermelon Salad
Nothing speaks more of summer than watermelon. It is at its sweet and juicy peak, and is so refreshing on a hot day. Slices by themselves are tradition, but making a savory salad is unexpected. The combination of soy, grilled shrimp and herbs may sound odd, but one taste and you’ll be hooked and your guests will be clamoring for more.
This recipe takes advantage of the bounty of the summer harvest and also the wonderful Asian Markets that we have surrounding Dallas. My favorite is Super H Mart in Carrollton. It is a world unto itself, and is a great way to spend a Saturday. Take an afternoon and explore the shelves, try some samples and bring home something different. You will need to find an Asian market for the special items used in this recipe. The flavor difference is worth the drive, and it’s a fun experience.
SELECT YOUR INGREDIENTS:
Red Seedless Watermelon
Yellow Seedless Watermelon
Sweet Gulf Shrimp
Flaked Alaskan King Crab
The above list is a loose guideline. Pick your favorites, and use whatever looks best that day. If the melons look amazing, but the tomatoes are pretty picked over, stick with the melon. If the tomatoes are mindblowing because you’re at that one week in summer when they are the best they’ll be all year, then stick with the tomatoes and ditch the melon. Your combo is fruit, herbs, onions, shellfish. Pick the best ones.
MAKE THE DRESSING:
White Soy Vinaigrette:
¼ cup Yuzu Juice
¼ cup White Soy
1/8 cup Basic Balsamic Vinegar
½ cup Extra Virgin Olive Oil
1 TB Sugar
Yuzu is a Japanese citrus fruit. It is often described as a cross between an orange and a lime, but I think it is more unique than that. It has juniper overtones, and is not nearly as bitter as lime juice. Look for a “no salt added” version.
White soy, or shiro shoyu, is golden in color and has a mild and nutty flavor. It is perfect for foods that you want to preserve the color of, such as bright summer fruits and vegetables. Both Yuzu Juice and White Soy can be found in a good Asian market, specifically one that has a good selection of Japanese Products.
Combine the above ingredients in a bowl and whisk until well incorporated. Shake well before serving.
PLATE THE SALAD:
· Skewer the shrimp, and brush them with Oil. Season with Salt and Pepper
· Grill the shrimp until just cooked through. Remove from skewers and set aside.
· On a large serving platter, shingle slices of the fruits down the center of the platter.
· Scatter the onion slices over the top.
· Drizzle the well shaken White Soy Dressing over the shingled fruit and onions.
· Sprinkle the chopped herbs over the top.
· Lay the grilled shrimp over the top of the salad. Drizzle a bit more dressing over the shrimp.
· Finish the salad with a sprinkle of sea salt or fleur de sel.