Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
- 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
Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Michael Chiarello