Watermelon and Arugula Grilled Shrimp Salad with Snow Peas
Watermelon and Arugula Grilled Shrimp Salad with Snow Peas
Here's a quick, easy, and healthy summer salad that's popular with my clients. It's substantial enough to serve as a complete meal, and elegant enough to serve as a crowd-pleasing starter for a casual backyard dinner party.
See all watermelon recipes.
Notes
*Note: Scallops are also a great substitute.
Ingredients
For the dressing
- 2 Tablespoons chopped garlic
- 2 Tablespoons chopped ginger
- 2 Tablespoons chopped scallions
- 2 Tablespoons chopped mint leaves
- 1/4 Cup toasted sesame oil
- 1/4 Cup sesame oil
- 1/8 Cup brown rice vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon black sesame seeds
- Sea salt, to taste
For the salad
- 1 Pound fresh medium-sized shrimp, peeled and deveined*
- 2 Tablespoons toasted sesame oil
- Sea salt, to taste
- 2 Cups snow peas
- 2 Cups seeded and cubed watermelon
- 2 Cups arugula
Directions
For the dressing
Mix together all of the ingredients in a bowl and set aside.
For the salad
Preheat the grill over high heat.
Toss the shrimp with the toasted sesame oil and pinch of sea salt. Bring a pot of water to boil with pinch of salt and set aside a separate bowl of ice water. Add the snow peas and blanch for 30 seconds. Drain and put in ice water for 30 seconds and strain.
Cook the shrimp for 2 minutes per side and place in a bowl. Add half of the dressing and toss, coating well. Add the watermelon, snow peas, and other half of the dressing and toss lightly. Add the arugula and toss lightly again. Serve on one big platter.
Nutritional Facts
