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Melon Salad with Lemongrass Shrimp

Servings:
Makes 4 servings
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Ingredients

  • 1 1/2 pound shrimp
  • 6 tablespoon extra-virgin olive oil
  • 2 teaspoon ginger
  • 2 teaspoon lemongrass
  • 1 teaspoon lime
  • 2 teaspoon limes
  • 1/8 teaspoon tabasco
  • 1/8 teaspoon salt and freshly ground white pepper
  • 1 teaspoon honey dew melon
  • 1 teaspoon red watermelon
  • 1 tablespoon purple basil leaves
  • 1 tablespoon cilantro leaves

Preparation

Baking Directions:

Cook the shrimp in a medium saucepan of boiling salted water for 3 to 5 minutes.

Drain.

When cool enough to handle, slice lengthwise in half.

In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice and Tabasco in a small bowl.

Season to taste with salt and pepper.

Set aside.

Cut the honeydew and watermelon in half, cut away the rind, and remove the seeds.

Cut the melons into 1/8-inch-thick slices.

  Remove the watermelon seeds (it’s okay if the slices don’t stay intact).

Using a cake ring or glass that is slightly smaller than the mouth of a 14- to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew.

Save the nicest 4 watermelon slices for the top.

Set out four 8- to 12-ounce capacity martini glasses or champagne coupes.

Layer two slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper.

(You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.)

Divide the shrimp among the glasses, arranging them in concentric circles.

Season the shrimp with dressing, basil, cilantro, salt, and pepper.

Layer the glasses with the melon in reverse order: the honeydew, and then the watermelon, seasoning each layer as before.

Top each salad with a reserved watermelon slice and sprinkle lightly with dressing, basil, cilantro, salt, and pepper.

Garnish each salad with a basil and cilantro leaf.

  Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled.)

. Wine Pairing:The Chilean 1999 Santa Rita Reserva Sauvignon Blanc’s high acidity, low alcohol content, and tropical fruit scent add zing to the mellowness of the honeydew and cantaloupe.

A more elegant choice would be the 1998 Kendall-Jackson Vintner’s Reserve Chardonnay from Sonoma, California, whose rich toffee and butterscotch flavors retain a hint of fruitiness, keeping it lively on the palate.