Shrimp And Honeydew Salad With Warm Rioja Dressing

Shrimp And Honeydew Salad With Warm Rioja Dressing
4 from 1 ratings
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The success of this recipe hinges on the quality of the shrimp and the sweetness of the melon. Use the best quality shrimp you can find and take care not to overcook it! The size of the shrimp is not important, as long as they are large enough not to fall through the grate of a grill. Note: To butterfly shrimp, simply run a knife lengthwise from the head to the tail of the shrimp, and then fan open.  Cooking time is 21-25 minutes for medium shrimp - adjust accordingly for smaller or larger shrimp. Rioja Pairing: The richness of shellfish does very well with oaked wines.  Try this with a barrel-fermented white Rioja or a light red such as a Crianza.
Servings
0
servings
Ingredients
  • 1 pound shrimp, shell-off, deveined and butterflied
  • 1 clove garlic, finely minced
  • 1/2 cup white rioja, preferably oaked (barrel fermented)
  • 1 head lettuce, rinsed, dried and chopped (frisee, butterhead, red leaf, green leaf all work well)
  • 1 1/2 cup honeydew, cut in ½ -inch cubes
  • 1 red onion
  • 1/2 cup olive oil
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon parsley, finely chopped
  • sea salt to taste
Directions
  1. In non-reactive bowl or sealable bag, combine shrimp, garlic and win. Let shrimp marinate for at least 20 minutes.
  2. Remove shrimp; reserve marinade. To small saucepan over high heat, add marinade and ½ of the onion; bring to a boil; reduce heat and simmer until marinade has reduced by 1/4, about 5 minutes.
  3. Preheat grill. Grill shrimp for two minutes on one side, then flip over and grill one minute. Remove shrimp from grill. In large bowl, combine shrimp, lettuce, honeydew and remaining red onion. Dress salad with reserved marinade; toss well. Garnish with tarragon, parsley and sea salt. Serve immediately.
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