Charbroiled Swordfish with Citrus Salsa
Grilled Red Snapper Burger with Mango Ketchup
Sautéed Sturgeon with Vermouth Dill Sauce
Spicy Grilled Shrimp and Melon Salad
Recipe By : Joe DiGironimo, CFE, FMP
Serving Size : 4 Preparation Time :2:30
Categories : Fish And Seafood Salads And Dressings
Southwestern Cuisine Diner And Grill
Amount Measure Ingredient -- Preparation Method
20 dried chilies de arbol (or cayenne chilies)
2 cups olive oil -- for the marinade
1 1/3 teaspoons salt
2 2/3 cloves garlic -- sliced
1 1/3 bunches cilantro -- sliced
2 2/3 tablespoons fresh lime juice
46 2/3 medium unpeeled shrimp -- heads removed
1 1/3 quarts Watermelon, Cantaloupe, and Honeydew Mix diced in 1/2" pieces
1/4 cup sugar
2/3 cup mint leaves -- finely chopped
2 2/3 tablespoons fresh lime juice
1 1/3 tablespoons rice wine vinegar
1 quart Romaine lettuce (rib removed) -- cut in wide strips
Grind the chilies in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.
Serving Ideas : Excellent brunch dish.