It’s one of those things that sounds like it might not work, but trust me, it does. It’s kind of the whole sweet and salty thing that I love so much, only seafood style. The shrimp and the feta cheese are the savory salty end of this recipe, and the watermelon and fresh tomato are the sweet side. Even the dressing has the sweet and salty thing going on — the sharp taste of vinegar and Dijon mustard and garlic are mixed with the sweetness of honey and orange juice, and the whole thing is a Taste Sensation! Sweet and salty and tropical and summery and cool and wonderful. Summer on a plate.
Plus it is as easy as easy as easy can be.
Thanks for walking on the wild side with me, shrimp and watermelon-wise.
Adapted from Epicurious
- 1 clove garlic, chopped
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 6 tablespoons orange juice
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- Juice and rind from 1 lemon
- 1 clove garlic, crushed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 1/2 pound large shrimp, peeled and deveined
- 4 cups chopped watermelon
- 1 pound heirloom tomatoes, cut into bite-sized chunks
- 1/2cup crumbled feta
- 1/4 cup fresh basil, torn
- Combine all dressing ingredients in food processor and process to blend.
- Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes, or run under cold water to cool if you are in a hurry.
- Toss shrimp, melon, tomatoes and cheese together in a large bowl. Drizzle with dressing to taste and toss again. Scatter basil on top and serve.