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