Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing

Recipe courtesy Southern Living Magazine, Grand Prize Winner, Pam Brand Winner: Linda Rohr, Westport, Connecticut

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
1 hr 18 min
Prep
1 hr 0 min
Cook
18 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • Vegetable cooking spray
  • 1/2 cup coarsely chopped dry-roasted peanuts
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 2 cups fully cooked, frozen, shelled edamame (green soybeans)
  • 16 jumbo shrimp, unpeeled
  • 5 oranges
  • 1/2 cup hoisin sauce
  • 1/2 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 6 cups loosely packed torn red leaf lettuce (about 6 ounces)
  • 2 (4-ounce) bags watercress, stemmed
  • 2 pounds red seedless watermelon, peeled and cut into 1⁄2-inch cubes (about 4 cups)
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • Special equipment: wooden skewers, soaked in water for 30 minutes

Directions

Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.

In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.

Bake for 10 to 12 minutes, stirring once. Cool.

Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.

Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.

Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.

Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.

Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

Cook's note: 2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed. Edamame may also be found fully cooked and ready to eat in the produce section of most supermarkets.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 8 reviews

  • on July 18, 2010

    Flag

    This salad has too many competing flavours, was cumbersome to prepare and is way too acidic. It took me over an hour and a half to fix two plates for my husband and I. I think this salad will work better with the following modifications:
    1 - eliminate the step of peppering and roasting the dry roasted peanuts, their flavour was harsh and they would have been fine to use as is;
    2 - use mandarin orange segments instead of the sliced orange or segment the orange. The orange slices did not contrast enough with watermelon and looked messy;
    3 - add cream to the dressing to cut the acidity or mix some of the dressing in the recipe with a ranch type dressing;
    4 - reduce basil and cilantro amounts somewhat - I personally love both herbs, but they are very dominant on top of the greens and may be too overpowering to some tastes and conflicted with the other many flavours in the salad.
    I will keep this recipe in my files to possibly serve on a large platter for company, but as an everyday dinner salad it was too time consuming to prepare and the large number of ingredients crowded the plates.
    Overall both my husband and I were surprised that this salad was a $100,000 competition winner.

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  • on February 24, 2010

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    "Delicious & Tasty Salad" Will definitely make it again. Not difficult but takes some time.

    people found this review Helpful.
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  • on October 07, 2009

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    This recipe came out perfect. It's very light and fresh tasting. Would be perfect for the summer.

    people found this review Helpful.
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