Shrimp And Melon Salad Recipes

Steps:

• Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
• In a large bowl, combine watermelon, honeydew, onion and jalapeno.
• In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
• Drizzle over melon salad and toss to combine.

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

Steps:

• Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
• In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.

Steps:

• In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

Steps:

• In a large pot put the shrimp, lemons cut in half, peppercorns, and a pinch of salt together. Fill with cold water just to cover the shrimp. Place the pot on high heat to boil. In the meantime put a strainer in the sink, and also fill a large bowl with ice and cold water. When the water reaches a boil the shrimp are cooked. Strain the shrimp from the water, and then plunge the hot shrimp into the ice water. This stops the cooking process immediately. Leave the shrimp in the cold water for a few minutes. Strain and reserve in the refrigerator. Peel and seed the melons, and dice into medium size pieces, or around the same size as the shrimp. Separate the diced melon from the trimmings. This is what we will make the dressing out of. In a blender combine half of the melon pieces, half of the mint, and half the olive oil. Blend until smooth. In a large mixing bowl put the shrimp, diced melon, and the dressing. Mix well and season with salt and pepper. Transfer to a serving vessel, and garnish with remaining mint leaves and drizzle with olive oil. Season the top with salt and cracked pepper.