How to Make It
In a bowl, whisk the rice vinegar, Champagne vinegar, scallions, jalapeños, 2 teaspoons of the lime zest and 1 tablespoon of the lime juice. Season with salt and pepper.
Light a grill. In a medium bowl, toss the squid with the oil, orange zest, crushed red pepper and the remaining 1 tablespoon of lime juice and 1 teaspoon of lime zest; season with salt and pepper. Grill the squid over high heat until lightly charred, 4 minutes.
Arrange the watermelon slices on a platter. Drizzle with the dressing and sprinkle with the tarragon and mint. Top the watermelon with the squid, sprinkle with sumac and serve right away.
Notes
Find sumac at specialty food stores or kalustyans.com
One Serving 184 cal, 6 gm fat, 1 gm sat fat, 21 gm carb, 1 gm fiber, 13 gm protein.
Suggested Pairing
Beer Tangy wheat ale: Avery White Rascal.
Wine Fruit-forward California Chardonnay.