It’s Wednesday – Hump Day – mid-summer. It’s warm, but not offensively so. There’s a slight breeze that feels really nice against your skin and it’s evening so there’s just enough shade for you to think to yourself, “It would be nice to have dinner outside tonight.”
And maybe you have a spouse or significant other arriving home soon. Or, if not, maybe you have a good friend who doesn’t live that far away and you invite them over. Because this evening feels like the kind of evening for good conversations and relaxation. After all, you’ve only got half the work week to go and you feel kinda good.
Thinking about what you want to prepare, you don’t want anything fussy. It should take maybe 30 minutes to prep. You don’t want anything too heavy – it’s just a tad too warm for that. You want something fresh, light and good. But since this evening feels so breezy you also want something that feels a little fancy. Because…well…you deserve it!
This is the meal you make for that occasion. Ladies. This is a meal to put on a maxi dress to eat!
A word about the dressing. It totally makes the salad. So I tried to limit the amount of fat in other places in the recipe so you could spend it on the dressing. I can't even describe how good it is. And with the watermelon...swoon! It feels fancy because it is fancy - but not fussy!
Nik’s Summer Shrimp Salad with Watermelon Champagne Vinaigrette
(The above picture is either one non-op portion, two post-op portions, or a combination thereof)
For the salad
- 10-12 cooked/shelled shrimp in the size of your choosing (I used medium, 24-30 ct.)
- Garlic powder
- Salt and Pepper
- 4 c. salad mix (I used spring mix…just make sure to use something hearty)
- About 10 chunks/balls of seedless watermelon (I bought a small personal sized one and made the balls with a teaspoon measure)
- 2 tbsp. crumbled goat cheese (garlic/herb flavor works well here)
- 2 tbsp. pepitas (roasted and shelled pumpkin seeds – I used unsalted)
- 3 tbsp. Champagne vinegar (it’s available in most grocery stores)
- 2 tbsp. extra-virgin olive oil
- 1 heaping tsp. honey Dijon mustard (or the same amount of regular Dijon mustard with ¼ packet no-calorie sweetener, if you want to skip the honey)
- 2-3 tbsp. juice from the watermelon (of which there should be plenty)
- ½ tsp. minced garlic
- ¼ tsp. black pepper
Spray a small skillet generously with non-stick cooking spray and set it over medium heat, allowing it to get hot.
If your shrimp are frozen, run them under some cold water in a colander. If not, then season them with garlic powder, salt and pepper.
Place them in the hot pan and cook about 2-3 minutes, turning once. Set aside and allow them to cool.
Place salad greens in a mixing bowl with watermelon, goat cheese and pepitas. Add half of your dressing and toss salad with tongs.
Distribute evenly between two plates. Top with shrimp and serve.
To Make the Dressing: In a bowl, whisk together vinegar, oil, watermelon juice, garlic and pepper. Refrigerate at least one hour before straining through a sieve into a bowl or dressing bottle.
|Not sure you've ever wondered, but I generally photograph on my front porch (I live in a row house which means my house is attached to other houses on either side). My neighbors think I am very strange!|
|I was trying to play with the mood on this one, but I think I just ended up making it look like it's about to rain on my salad. Hmph. The struggle continues...|