Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 69
- Dietary Fiber
- 13
- Sugar
- 42
- Protein
- 22
- Cholesterol
- 33
- Sodium
- 1586
- Total: 1 hr 18 min
- Prep: 1 hr
- Cook: 18 min
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
Directions
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.
- 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.