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Curried-Shrimp Salad with Grilled Watermelon
© Anna Williams

Curried-Shrimp Salad with Grilled Watermelon

  • ACTIVE: 35 MIN

Grilling watermelon gives it a terrific sweet-smoky flavor, but the key to charring it properly is to sprinkle it lightly with sugar, which burns just a little on the fire. Here, Christopher Kostow combines the watermelon with delicately curried shrimp (he likes making the dish with lobster, too) and yogurt.

  1. 1 teaspoon curry powder
  2. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  3. 16 large shrimp (about 3/4 pound), shelled and deveined
  4. 2 kirby cucumbers (1/2 pound), cut into thin spears
  5. 2 tablespoons coarsely chopped mint
  6. 1 tablespoon fresh lime juice
  7. Salt and freshly ground black pepper
  8. 1 pound red and yellow watermelons without the rind, sliced into flat triangles
  9. Sugar, for sprinkling
  10. 3 packed cups mâche
  11. 1/2 cup Greek-style whole-milk yogurt
  12. 1/4 cup salted roasted pistachios, chopped
  1. In a medium bowl, combine the curry powder and 1 tablespoon of the olive oil. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  2. In another medium bowl, toss the cucumbers, mint and lime juice and season with salt and pepper. Cover and refrigerate.
  3. Heat a grill pan. Sprinkle one side of each piece of watermelon with sugar. Grill on the sugared side over high heat until charred, about 2 minutes.
  4. In a skillet, heat 2 tablespoons of the oil. Add the shrimp, season with salt and pepper and cook over moderate heat until white throughout, about 1 1/2 minutes per side.
  5. Add the mâche and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
  6. In a small bowl, season the yogurt with salt. Dollop the yogurt onto plates and top with the grilled watermelon and shrimp. Drizzle any curry oil from the skillet over the shrimp. Spoon the cucumber salad alongside, sprinkle with the pistachios and serve immediately.

Suggested Pairing

The aromatics of Gewürztraminer—floral, spicy and fruity all at once—make it an ideal partner for curry's fragrant spiciness. Try a bottling from California.



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