Watermelon Salad with Grilled Shrimp
- SERVINGS: 4
Chef Grant Achatz says of this salad: "I think shellfish benefits from a little sweetness." He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.
- 2 large cucumbers (about 1 1/4 pounds)—peeled, seeded and coarsely chopped
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon kosher salt
- 2 cups diced (1/2 inch) seedless red watermelon
- 2 cups diced (1/2 inch) seedless yellow watermelon
- 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
- 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.