Melon and shrimp with cilantro-lime dressing

 

     A cooling salad with lots of fiery taste. The shrimp can be cooked and the marinade and dressing can be prepared a day ahead and refrigerated, covered.

Makes 4 servings

Marinade

• 1 tablespoon finely chopped, seeded jalapeno pepper
• 1 tablespoon olive oil or vegetable oil
• 1 large clove garlic, crushed
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt

Salad

• 1 pound large raw shrimp (about 20), peeled and deveined
• 2 green onions
• 1 cup diced plum tomatoes
• 2 teaspoons finely chopped mint
• 8 cups torn pieces curly leaf lettuce
• 1 tablespoon finely chopped fresh coriander or parsley
• 1 ripe cantaloupe
• 12 thin slices cucumber
• Cilantro-lime dressing (recipe follows)

1. Prepare marinade : Whisk together jalapeno pepper, olive oil, garlic, red pepper flakes and salt in small bowl.
2. Combine marinade and shrimp in small bowl ; cover and refrigerate about 1 hour.
3. Preheat broiler.
4. Broil shrimp on rack 2 inches from heat for 5 minutes or until cooked through, turning once ; cool shrimp slightly and discard marinade.
5. Chop white part of 1 green onion, place in small bowl; stir in tomatoes and mint.
6. Diagonally slice remaining green onion ; combine lettuce and coriander in large bowl.
7. Cut melon into 12 wedges ; seed and pare.
8. Arrange melon, lettuce mixture, cucumber slices and shrimp on salad plate, dividing equally ; sprinkle tomato mixture over each.
9. Drizzle each salad with 1 tablespoon dressing ; serve remaining dressing on side.

Cilantro-lime dressing

     Whisk together one-third cup olive oil, 2 tablespoons lime juice, 2 tablespoons finely chopped fresh cilantro, 1 small clove garlic, crushed, and ½ teaspoon salt in small bowl. Remove garlic clove before serving.

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