Curried-Shrimp Salad with Grilled Watermelon
Christopher Kostow, Flavors of California. Total time: 15 to 30 minutes. Prep. time: 15 minutes. Cooling time: 1 hour. Cooking time: 5 minutes. Difficulty: Easy.
⏱️ Prep: 15 min🍳 Cook: 5 min
Ingredients
| 1 teaspoon | 5 ml | curry powder |
| 60 ml (1/4 cup + 1 tablespoon) | extra-virgin olive oil | |
| 16 | large shrimps (about 350 g / 3/4 pound), shelled and deveined | |
| 2 | kirby cucumbers (225 g / 1/2 pound), cut into thin spears | |
| 2 tablespoons | 30 ml | coarsely chopped mint |
| 1 tablespoon | 15 ml | fresh lime juice |
| — | Salt and freshly ground black pepper | |
| 225 g (1 pound) | red and yellow watermelons without the rind, sliced into flat triangles | |
| — | Sugar, for sprinkling | |
| 750 ml (3 packed cups) | mâche | |
| 125 ml (1/2 cup) | Greek-style whole-milk yogurt | |
| 60 ml (1/4 cup) | salted roasted pistachios, chopped |
Instructions
Method
- In a medium bowl, combine the curry powder and 1 tablespoon of the olive oil. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
- In another medium bowl, toss the cucumbers, mint and lime juice and season with salt and pepper. Cover and refrigerate.
- Heat a grill pan. Sprinkle one side of each piece of watermelon with sugar. Grill on the sugared side over high heat until charred, about 2 minutes.
- In a skillet, heat 2 tablespoons of the oil. Add the shrimp, season with salt and pepper and cook over moderate heat until white throughout, about 1 1/2 minutes per side.
- Add the mâche and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
- In a small bowl, season the yogurt with salt.
Presentation
- Dollop the yogurt onto plates and top with the grilled watermelon and shrimp.
- Drizzle any curry oil from the skillet over the shrimp.
- Spoon the cucumber salad alongside, sprinkle with the pistachios and serve immediately.