Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.
Reprinted from the book Fine Cooking Cook Fresh. Copyright © 2013 by Taunton Press. Published by Taunton Press.
|1 1/2 pounds raw extra-jumbo shrimp, peeled (leave tail segment intact) and deveined||Vegetable oil, for the grill|
|6 tablespoons fresh lemon juice, divided||1/2 medium head frise, torn into bite-size pieces|
|1 teaspoon smoked sweet paprika||3 cups small-diced seedless watermelon|
|Kosher salt||3 medium ripe red or yellow tomatoes, cored and cut into wedges|
|Freshly ground black pepper||2 cups yellow cherry or pear tomatoes, halved|
|1/4 cup extra-virgin olive oil||6 ounces feta, cut into small dice|
|1 1/2 teaspoons honey||30 fresh basil leaves, thinly sliced|
Prepare a hot gas or charcoal grill fire.
In a medium bowl, toss the shrimp with 2 Tbs. of the lemon juice and the paprika; marinate at room temperature for 5 minutes. Thread the shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Season the shrimp on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
In a small bowl, combine the remaining 1/4 cup lemon juice with the olive oil, honey, and a pinch each of salt and pepper. Whisk well.
Clean and oil the grill grates. Grill the shrimp, flipping once, until firm and opaque throughout, 4 to 6 minutes total.
In a large bowl, gently toss the frisée with 3 Tbs. of the dressing. In a medium bowl, gently toss the watermelon, tomatoes, feta, basil, 2 Tbs. dressing, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide the frisée among 4 plates and spoon one-quarter of the watermelon mixture over each. Top with the shrimp skewers, drizzle with the remaining dressing, and serve.
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