Thursday, April 16, 2009

Chilled Shrimp Salad

1 clove garlic, chopped
1 tsp honey
1 tsp Dijon mustard
6 tbsp orange juice
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp salt

Juice and rind from 1 lemon
1 clove garlic, crushed
1 bay leaf
1 tsp black peppercorns
1 tsp salt
1.5 lb large shrimp (tail intact)
4 chunks watermelon (1lb each), cut from the rind, cut into cubes
1 lb heirloom tomatoes, cut into wedges
1/3 cup crumbled feta
1/4 cup fresh basil, torn

Combine all dressing ingredients in a blender. Fill a 4-qt saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns, and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line large platter with watermelon and tomatoes. Top with shrimp, feta, and basil. Drizzle with dressing. Serves 4.

Nutrition Facts: 431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein.

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