Serves 4
80 min
Chilled Shrimp Salad
Recipe GLPRd3b994245bb32f
A refreshing cold salad featuring tender poached shrimp served over crisp watermelon and heirloom tomato wedges, topped with creamy feta and fresh basil, then dressed with a bright citrus vinaigrette. Perfect as a light summer meal or elegant side dish.
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Ingredients
1 clove garlic, minced
1 tablespoon honey
1 teaspoon Dijon mustard
6 tablespoons fresh orange juice
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt (for dressing)
1 lemon, juice and rind
1 clove garlic, crushed
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon salt (for poaching)
1 1/2 pounds large shrimp with tails intact
4 pounds fresh watermelon, rind removed and cut into chunks
1 pound heirloom tomatoes, cut into wedges
1/3 cup crumbled feta cheese
1/4 cup fresh basil, torn
Directions
Prepare the citrus vinaigrette by combining the minced garlic, honey, Dijon mustard, orange juice, olive oil, red wine vinegar, and 1/4 teaspoon salt in a blender. Blend until smooth and well combined. Set aside.
Fill a 4-quart saucepan with water and bring to a rolling boil. Add the lemon juice, lemon rind, crushed garlic clove, bay leaf, black peppercorns, and 1 teaspoon salt to the boiling water.
Carefully add the shrimp to the boiling water, stir gently, and cover the saucepan. Remove from heat and let the shrimp stand in the hot water for about 15 minutes, until they are opaque and cooked through (internal temperature 145°F or until flesh is firm and white throughout).
Drain the shrimp in a colander and discard the cooking liquid and aromatics. Spread the shrimp on a clean plate and allow them to cool to room temperature, about 10 minutes.
Transfer the cooled shrimp to a covered container and refrigerate for at least 30 minutes until thoroughly chilled.
Arrange the watermelon chunks and tomato wedges on a large serving platter to form the base of the salad.
Top the watermelon and tomatoes with the chilled shrimp, then scatter the crumbled feta cheese and torn fresh basil over the top.
Just before serving, drizzle the citrus vinaigrette evenly over the entire salad. Serve immediately while the salad is cold.
