SUMMER SHRIMP & MELON SALAD
This recipe was provided by Lunch Lady Catering, one of Calaveras County’s premier catering companies, with consistently delicious food. We highly recommend them for your special event or wedding.
1/3 cup lime juice
1/2 tsp Dijon
1/2 tsp sugar
1/2 tsp kosher salt
1/2 cup canola oil
1/2 cup extra virgin olive oil
Dash black pepper
1lb 16/20 shrimp, peeled and deveined
4 hearts of romaine (the smallest center leaves, whole)
½ head radicchio
1 bunch fresh basil
1 bunch fresh mint
2 early girl tomatoes (any flavorful, firm-fleshed tomato will do)
1/4 small seedless watermelon
1 English Cucumber
Combine all ingredients of dressing in a food processor and blend, allow to rest while you prepare the rest of your ingredients.
Poach shrimp in salted water (add bay, garlic, Pinot Grigio, lemon, chili flake if you’re feeling adventurous!) and cool in the refrigerator in a single layer.
Cube watermelon, cantaloupe and english cucumber in 1in cubes, combine in a small bowl. Slice tomatoes into wedges, or cubes, add to melon mixture. Remove the core from the radicchio, cut the radicchio into thin slices and separate. Remove the leaves from the romaine core. Place radicchio and romaine in a bowl for dressing, add hand-torn leaves of fresh mint and basil. Dress the greens, place on a plate.
Dress the Melon-Cucumber-Tomato Mixture, place on top of greens, then dress the shrimp, and place on top of melon (about 5 per serving). Enjoy with a glass of Calaveras Pinot Grigio.
For a delicious vegetarian alternative, replace the shrimp with crumbled goat milk feta!
Back to Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.