Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
(from kylerhea’s recipe box)
Recipe courtesy Southern Living Magazine, Grand Prize Winner, Pam Brand Winner: Linda Rohr, Westport, Connecticut
Source: FN - Linda Rohr, Southern Living Challenge
Prep time: 18 minutes
Serves 4 people
Categories: CITRUS, SALADS, SEAFOOD, SHRIMP, TRY*THIS
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
Directions
- Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
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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.
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Bake for 10 to 12 minutes, stirring once. Cool.
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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.
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Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
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Peel 4 oranges, and cut each into 6 (1⁄2-inch-thick) slices; set slices aside.
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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.
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Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
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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.
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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.