1 1/2 pounds red tomatoes, seeded and cut into 1/2-inch dice
One large cucumber—peeled, seeded and cut into 1/2-inch dice
1/2 cup minced shallots
1/4 cup extra-virgin olive oil
3 1/2 tablespoons fresh lemon juice
2 tablespoons chopped tarragon
1 pound large shrimp, shelled and deveined
1/4 cup pure olive oil
Salt and freshly ground pepper
2 cups baby salad greens
How to Make It
In a blender, puree the cucumbers with the sugar, rice vinegar and salt. Strain the puree through a fine sieve set over a medium bowl. Refrigerate the cucumber water until chilled.
In a large bowl, toss the red and yellow watermelon with the tomatoes, cucumber, shallots, extra-virgin olive oil, lemon juice and tarragon. Cover and refrigerate for at least 2 hours and for up to 6 hours.
Shortly before serving, light a grill or heat a grill pan. In a large bowl, toss the shrimp with the pure olive oil and season with salt and pepper. Grill the shrimp over high heat until browned and just cooked, about 3 minutes per side.
Spoon the watermelon salad into 4 shallow bowls. Arrange the grilled shrimp on top. Ladle the cucumber water into each bowl, top with the baby salad greens and serve.
You May Like
12 ISSUES FOR JUST $12
Sign Up for our Newsletter
Keep you in the know on all the latest & greatest food and travel news, and other special offers.