GRILLED SHRIMP, ORANGE AND WATERMELON SALAD

By gaster16

Ingredients

• Vegetable cooking spray
• 1/2 cup coarsely chopped dry-roasted peanuts
• 1/2 teaspoon canola oil
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 2 cups fully cooked, frozen, shelled edamame (green soybeans)
• 16 jumbo shrimp, unpeeled
• 5 oranges
• 1/2 cup hoisin sauce
• 1/2 cup fresh lime juice
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 6 cups loosely packed torn red leaf lettuce (about 6 ounces)
• 2 (4-ounce) bags watercress, stemmed
• 2 pounds red seedless watermelon, peeled and cut into 1⁄2-inch cubes (about 4 cups)
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• Special equipment: wooden skewers, soaked in water for 30 minutes

Preparation

Step 1

Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.

In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.

Bake for 10 to 12 minutes, stirring once. Cool.

Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.

Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.

Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.

Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.

Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

Cook's note: 2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed. Edamame may also be found fully cooked and ready to eat in the produce section of most supermarkets.