I promise you won’t be disappointed by his inventive and fresh recipes. And I highly recommend the book… inspirational chic.  Bon appétit.  xx

Watermelon Salad with Grilled Shrimp
*Recipe courtesy of Food & Wine Magazine

INGREDIENTS:

TO MAKE CUCUMBER WATER

-2 large cucumbers (about 1 1/4 pounds)—peeled, seeded and coarsely chopped
-2 tablespoons sugar
-2 tablespoons rice vinegar
-1 tablespoon kosher salt

FOR SALAD

-2 cups diced (1/2 inch) seedless red watermelon
-2 cups diced (1/2 inch) seedless yellow watermelon
-1 1/2 pounds red tomatoes, seeded and cut into 1/2-inch dice
-One large cucumber—peeled, seeded and cut into 1/2-inch dice
-1/2 cup minced shallots
-1/4 cup extra-virgin olive oil
-3 1/2 tablespoons fresh lemon juice
-2 tablespoons chopped tarragon
-1 pound large shrimp, shelled and deveined
-1/4 cup pure olive oil
-Salt and freshly ground pepper
-2 cups baby salad greens

INSTRUCTIONS:

1. In a blender, puree the cucumbers with the sugar, rice vinegar and salt. Strain the puree through a fine sieve set over a medium bowl. Refrigerate the cucumber water until chilled.
2. In a large bowl, toss the red and yellow watermelon with the tomatoes, cucumber, shallots, extra-virgin olive oil, lemon juice and tarragon. Cover and refrigerate for at least 2 hours and for up to 6 hours.
3. Shortly before serving, light a grill or heat a grill pan. In a large bowl, toss the shrimp with the pure olive oil and season with salt and pepper. Grill the shrimp over high heat until browned and just cooked, about 3 minutes per side.
4. Spoon the watermelon salad into 4 shallow bowls. Arrange the grilled shrimp on top. Ladle the cucumber water into each bowl, top with the baby salad greens and serve.

*Chef’s Tip: The cucumber water can be made up to 1 day ahead. Stir before adding to the salad.

Date night with my hubby at NEXT

with love,
MCbJ