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Entree: Spicy Shrimp over Watermelon & Cucumber Salad


This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side.

Spicy Shrimp over Watermelon & Cucumber Salad

First, preheat grill over high. If using wooden skewers, soak in water.

Quick-Pickled Sweet Onions
1 large sweet onion (such as Vidalia), very thinly sliced into rings
3/4 cup white wine or rice vinegar
2 teaspoons salt
3 tablespoons sugar
1 cup hot water
Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator).

Grilled Spicy Shrimp
1 lb. shrimp, peeled and deveined, patted ry
2 teaspoons sugar
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Toss together shrimp with the sugar, ground coriander, cayenne, oil, and salt and pepper to taste (start with just a sprinkle).
Thread shrimp onto skewers, grill over high heat for about 3 minutes each side, or until cooked (will be completely opaque) and lightly charred.

Salad
1 cucumber, halved lengthwise and thinly sliced
1/2 cup of the Quick-Pickled Sweet Onions
1/4 cup chopped fresh mint
2 tablespoons olive oil (or other healthy oil)
1 1/2 lb. watermelon, rind removed and thinly sliced into 1/2" thick pieces
Toss cucumber with pickled onions, mint, and salt and pepper to taste. Place watermelon slices on the serving platter and top with cucumber salad and grilled shrimp.

Serves 4










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