One Perfect Bite: Dieter's Herbed Shrimp and Watermelon Salad

Friday, July 15, 2016

Dieter's Herbed Shrimp and Watermelon Salad

From the kitchen of One Perfect Bite...This is another of the main course salads I rely on when I'm watching my weight. It is simple to make, and I've come to love the texture and melded flavors of the herbs and vegetables that bolster the shrimp used in the salad. I use large shrimp, not because they're better, but because they are easier to peel and portion, and I always seem to be in a hurry these days. I prefer to make the salad using oregano or basil, while the Silver Fox is keen on mint. Often the final choice depends on what fresh herbs I have on hand. Unfortunately, the watermelon, which adds a pleasant sweetness to the salad, gets goopy if it sits too long, so plan to make only what's required for the meal at hand. The recipe can, however, be doubled if you have a need for 8 salads. Here is how this salad comes together.

Dieter's Herbed Shrimp and Watermelon Salad...from the kitchen of One Perfect Bite

Ingredients:
1 pound large (16 to 20 count) peeled and deveined shrimp
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 unpeeled English cucumber, halved lengthwise and sliced
2 medium tomatoes, cut in fork-size chunks
2 cups watermelon, cut in fork-size chunks
1/4 cup chopped scallions
3 tablespoons fresh chopped herbs (mint or oregano or basil or cilantro)
Salt and pepper to taste
For serving
4 to 6 cups head lettuce, torn or cut into fork-size pieces

Directions:
1) Bring a large saucepan filled with lightly salted water to boiling. When water is boiling, add shrimp and cook for 2 to 3 minutes, or until shrimp turns pink and opaque. Drain and quickly rinse.
2) Place olive oil and balsamic vinegar in the bottom of a large bowl. Whisk to combine. Add warm shrimp and toss to coat. Sprinkle with salt and pepper. Let sit for 10 minutes.
3) Add cucumbers, tomatoes, watermelon, scallions and your herb of choice to shrimp, tossing to coat and combine. Salt and pepper to taste. Refrigerate for at least 1 hour, stirring occasionally.
4) When ready to serve, cover bottom of 4 large salad plates with chopped or torn lettuce. Top lettuce with shrimp mixture and drizzle each with a large spoonful of liquid that has formed in mixing bowl. Serve immediately. Yield: 4 salads.