Name: Grilled Shrimp and Melon Salad with Smoky Sweet Vinaigrette
Prep time: PT-475967H6M11S
Cook time: PT-475967H6M11S
Ingredients: 3 T white wine vinegar; 3 T good honey; 1/4 to 1/2 t smoky paprika; 1.4 to 1/2 t Aleppo pepper flakes; 1/3 c grapeseed oil or another flavorless oil; Salt and black pepper to taste; 10 large shrimp-peeled and deveined (I like the 16-25’s Individually Quick Frozen, but they must be thawed to grill.); 1 T oil for brushing shrimp with (I used garlic oil); Salt to sprinkle on shrimp for seasoning; 1/2 cantaloupe sliced into 4 crescents -skin and seeds removed; 1 1/2 T grapeseed oil to brush on cantaloupe; Champagne jelly (This is totally optional, but my cantaloupe was so bland that I brushed it with a bit of jelly to give it some flavor, after I took it off the grill); 1 large handful each of mesclun greens and arugula; Small bunch of basil sliced into ribbons; 4 – 5 fresh figs, quartered or halved; 2 handfuls of fresh blueberries; 4 oz of young crumbly manchego; 4 oz of glazed pecans (I like Trader Joe’s spicy sweet pecans.); Salt and Pepper

Description

This special summer salad with grilled melon and shrimp is easily made. Feel free to substitute fruits and spices and make this your own. The smoky and sweet vinaigrette with a hint of spice will become a quick favorite!

Ingredients

Scale

3 T white wine vinegar
3 T good honey
1/4 to 1/2 t smoky paprika
1.4 to 1/2 t Aleppo pepper flakes
1/3 c grapeseed oil or another flavorless oil
Salt and black pepper to taste
10 large shrimp-peeled and deveined (I like the 16-25’s Individually Quick Frozen, but they must be thawed to grill.)
1 T oil for brushing shrimp with (I used garlic oil)
Salt to sprinkle on shrimp for seasoning
1/2 cantaloupe sliced into 4 crescents -skin and seeds removed
1 1/2 T grapeseed oil to brush on cantaloupe
Champagne jelly (This is totally optional, but my cantaloupe was so bland that I brushed it with a bit of jelly to give it some flavor, after I took it off the grill)
1 large handful each of mesclun greens and arugula
Small bunch of basil sliced into ribbons
4 – 5 fresh figs, quartered or halved
2 handfuls of fresh blueberries
4 oz of young crumbly manchego
4 oz of glazed pecans (I like Trader Joe’s spicy sweet pecans.)
Salt and Pepper

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Instructions

In a medium measuring cup, whisk together vinegar, honey and seasonings.Continue whisking while slowly drizzling in oil to form an emulsion. Allow to stand and let flavors develop.
Preheat grill to medium high. Brush shrimp with oil and sprinkle with salt. Brush melon with oil also. Grill melon for about 1 1/2 minutes per side but melon should still remain firm. Place shrimp on grill and cook for about 1 minute on each side or until shrimp curls. Do not overcook it. Set both aside while assembling salad.
I like to use individual bowls. Place handfuls of mesclun, arugula and basil in each bowl. Toss together. Top with blueberries, figs, melon and shrimp. Garnish with pecans and crumbled cheese. Drizzle with smoky sweet vinaigrette. Season with salt and pepper if you’d like!
Perfect with Rose, Champagne or Prosecco!