Monday, May 25, 2009
Watermelon Feta Shrimp Salad
1 pound large shrimp, deveined (peeled or unpeeled - I like peeling them as I eat them)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste
Preheat grill or grill pan to medium-high. Toss shrimp with olive oil. Stir in salt and pepper. Cook shrimp about 2 minutes per side or until just cooked through. Transfer to a plate to cool.
Step Two: the Dressing
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 small red onion, thinly sliced
1/4 cup sliced fresh mint, divided
1 T olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
Whisk together the lime juice and honey, salt and pepper. Whisk in the olive oil. Pour over the red onion and 2 T of the mint. Toss gently to combine.
Step Three: Putting it all together
4 cups arugula (or mixed greens)
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese
To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.
Add some french bread, toasted with herbs to round out this simple and delicious meal - perfect for a hot summer night.
at May 25, 2009
Today we crossed the Arctic Circle. I’m sitting at a gas station in Fort McPherson in the Northwest Territory. It’s a beautiful, warm suns...
1 . Goodbye hedge. Our back garden is hedged in on two sides with very tall cedars providing a green wall seen in the blurred background o...
Sunny days in February are pure joy. There is always the possibility, more likely than not, that winter will blow at least one more blast ...
The pot I purchased as mere green shoots has grown to foot-high stalks with streaky dark pink tulip heads now beginning to dry and thin li...