Grilled shrimp and melon salad
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.
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<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.
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