Summer Melon Salad with Local Shrimp
Ingredients
Red Chili Dressing
- Juice of 1 lime
- Juice of 1 orange
- ¼ cup Thai sweet chili sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon fish sauce
- ½ teaspoon chili powder
- 1 small shallot, finely minced
- 1 teaspoon fresh ginger, finely minced
- 2 teaspoons sesame oil
- ⅓ cup canola oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 24 large local shrimp (21–25 count), peeled and deveined
- Canola oil, as needed
- Kosher salt, to taste
- 1 small seedless Certified SC Grown watermelon, rind removed
- ½ Certified SC Grown honeydew melon, rind and seeds removed
- ½ Certified SC Grown cantaloupe, rind and seeds removed
- 8 fresh mint leaves, thinly sliced
- Baby cilantro sprigs, for garnish
- Rosemary blossoms, for garnish, optional
Instructions
- To make the dressing, whisk together the lime juice, orange juice, sweet chili sauce, rice wine vinegar, fish sauce, chili powder, shallot, and ginger. Slowly whisk in the sesame and canola oils. Season with salt and pepper. The dressing will remain somewhat separated rather than fully emulsified. Refrigerate until ready to use.
- Preheat a grill to high heat, then reduce to medium-high. If necessary, use an oiled grill basket or grill-safe rack to prevent the shrimp from falling through the grates.
- Lightly coat the shrimp with canola oil and season with kosher salt. Grill for about 1–2 minutes per side, until the shrimp are opaque, firm, and cooked through. Remove from the grill.
- Serve the shrimp warm for a contrast with the chilled melon, or refrigerate until cool before assembling the salad.
- Cut the watermelon, honeydew, and cantaloupe into bite-sized cubes, slices, or melon balls.
- Place the melon and sliced mint in a large bowl. Add about half of the dressing and toss gently to coat.
- Divide the dressed melon and shrimp among plates. Drizzle with additional dressing as desired and garnish with baby cilantro and rosemary blossoms, if using.
