Watermelon Salad with Grilled Shrimp

By cindyandmojo

Chef Grant Achatz says of this salad: "I think shellfish benefits from a little sweetness." He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.

Plus: More Seafood Recipes and Tips

Ingredients

• 2 large cucumbers (about 1 1/4 pounds)—peeled, seeded and coarsely chopped
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon kosher salt
• 2 cups diced (1/2 inch) seedless red watermelon
• 2 cups diced (1/2 inch) seedless yellow watermelon
• 1 1/2 pounds red tomatoes, seeded and cut into 1/2-inch dice
• One large cucumber—peeled, seeded and cut into 1/2-inch dice
• 1/2 cup minced shallots
• 1/4 cup extra-virgin olive oil
• 3 1/2 tablespoons fresh lemon juice
• 2 tablespoons chopped tarragon
• 1 pound large shrimp, shelled and deveined
• 1/4 cup pure olive oil
• Salt and freshly ground pepper
• 2 cups baby salad greens

Details

Adapted from foodandwine.com

Preparation

Step 1

In a blender, puree the cucumbers with the sugar, rice vinegar and salt. Strain the puree through a fine sieve set over a medium bowl. Refrigerate the cucumber water until chilled.

In a large bowl, toss the red and yellow watermelon with the tomatoes, cucumber, shallots, extra-virgin olive oil, lemon juice and tarragon. Cover and refrigerate for at least 2 hours and for up to 6 hours.

Shortly before serving, light a grill or heat a grill pan. In a large bowl, toss the shrimp with the pure olive oil and season with salt and pepper. Grill the shrimp over high heat until browned and just cooked, about 3 minutes per side.

Spoon the watermelon salad into 4 shallow bowls. Arrange the grilled shrimp on top. Ladle the cucumber water into each bowl, top with the baby salad greens and serve.