Grill

Melons are fantastic in salads. Their floral aroma and sweet, juicy flesh is delicious with summer vegetables. Use a couple different varieties of melon in one salad for color. Create visual interest by cubing some of the melons, scooping others with a melon baller, and cutting the rest into thin, half-moon slices. My Grilled Shrimp and Melon Salad uses 3 melon varieties grown here in Colorado: French Charentais, Galia, and watermelon. Smoky charred shrimp brings complexity to this sweet and savory salad. For the shrimp I used a technique learned from the A16 cookbook- salting early. Tossing the shrimp with salt an hour before cooking seasons the flesh all the way through and improves texture. <br /> <br />The grilled shrimp, sweet and juicy melons, crisp cucumbers and pickled hearts of palm come together to make a light, refreshing summer salad. Ginger-Lime Vinaigrette provides a spicy kick and gray sea salt makes all the flavors pop. <br /> <br />

Oct. 1, 2021, 11:49 a.m.

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