Summer Shrimp Salad

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - peeled and deveined
1/4 cup	59ml	Fresh lime juice - divided
2 teaspoons	10ml	Grated peeled gingerroot
1 teaspoon	5ml	Vegetable oil
1/4 teaspoon	1.3ml	Crushed red pepper
1		Garlic - minced
1 1/2 cups	355ml	Cubed seeded watermelon
1/2 cup	118ml	Cubed pineapple
1/2 cup	73g / 2.6oz	Green bell pepper - diced
1/2 cup	73g / 2.6oz	Cucumber - peeled, diced
1 teaspoon	5ml	Jalapeno pepper - seeded, finely
		Chopped
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Low-sodium soy sauce
1 tablespoon	15ml	Vegetable oil
		Vegetable cooking spray
8 cups	1896ml	Romaine lettuce or - torn trimmed watercress
2 tablespoons	30ml	Cilantro fresh - chopped
		Lime slices - (optional)

Recipe Instructions

Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red pepper, and garlic in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.

Combine watermelon and the next 4 ingredients (watermelon through jalapeno) in another bowl; stir gently. Cover and chill.

Combine the remaining lime juice, honey, soy sauce, and 1 tablespoon oil; stir well, and set aside.

Remove shrimp from marinade, reserving marinade. Thread shrimp onto 8 (10-inch) skewers.

Prepare grill. Place skewers on grill rack coated with cooking spray, and grill 3 minutes. Turn skewers over; baste with reserved marinade, and grill 3 minutes or until done. Remove shrimp from skewers.

Arrange 2 cups of torn romaine, 3 ounces shrimp, and 3/4 cup watermelon mixture on each of 4 individual plates. Drizzle 2 tablespoons of honey mixture over each salad, and sprinkle with chopped cilantro.

Serving Ideas : Garnish with lime slices, if desired.

Source:
Cooking Light, Sept. 1995, page 142

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