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

Show: Food Network ChallengeEpisode: Challenge: Southern Living Showdown

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
18 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 18 min
Total:: 1 hr 18 min

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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.

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Comments & Reviews

recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
Richard Coventry, CT 10-07-2009
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Refreshing
Rated: 5 stars out of 5

This recipe came out perfect. It's very light and fresh tasting. Would be perfect for the summer.
recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
paige Porltand, OR 09-27-2009
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we loved it
Rated: 5 stars out of 5

A great to get my husband to eat more healthy- he loved it and so did I. I can see why she got the $100K- the dressing was... fabulous. Read more
recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
Marie Palm Beach Gardens, FL 03-29-2009
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Great Presentation.
Rated: 5 stars out of 5

I served this on an enormous platter as the salad component for a dinner. It looked sumptuous and my guests loved it. The... only change I made was to put sauce on the shrimp to marinate and then I added 1 T of honey to mellow the sauce and give it a better sticking quality for the lettuce, etc. It would be a magnificent luncheon meal with some interesting crackers or flat bread.Read more
recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
Yolanda Irvine, CA 03-28-2009
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A Nice Blend
Rated: 5 stars out of 5

The ingredients blended quite well---the aromatic herbs were not overpowering (but I do love all types of herbs!), the... dressing was tasty (don't be alarmed by using hoisin sauce, since the sauce can be eaten uncooked---such as when it is used as a side dip for Vietnamese "pho" dishes), the watermelon was refreshing, and the shrimp was flavorful. When making the dish, I decided to roast the crushed peanuts in a pan over the stove for convenience sake. I also used only 1/2 cup of edamame because I did not want it to compete against the oranges and watermelon; both fruits were cut into bite-size pieces. In addition, I arranged the complete salad prior to cooking and removing the shrimp, which I wanted to serve hot to contrast against the cool vegetables and fruit. Overall, the salad was pleasant and creative with its different vegetables, fruits, textures, temperatures, and East-meets-West feel.Read more
recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
Anonymous 09-12-2008
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Surprisingly Really Good
Rated: 4 stars out of 5

I was a bit concerned that my husband would not eat this. He is a pretty picky eater and just recently has been trying to... eat better. He doesn't like much that is green, except iceberg lettuce, usually. Surprisingly, he enjoyed this, including the dressing. He thought there were a few too many soy beans but enjoyed the salad as a whole. We will make this again, reduce the amount of beans and cut the oranges smaller. I did everything according to the recipe, except I cooked the shrimp in the shell and then peeled them, including the tails and put them on the salad individually, instead of on the skewer.Read more
recipe Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
HYANG Fresh Meadows, NY 06-29-2005
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interesting combo
Rated: 4 stars out of 5

using the uncooked hoisen sauce(along with the other ingredients in the citrus dressing) was puzzling>>usually this sauce... isn't eaten uncooked in some sort of way...and the cilantro was overpowering(personally i don't like cilantro and would leave it out the next time)...yet, overally the flavors balanced and i would probably make it next time.Read more