• Ingredients: 32
  • Serves: 4

Shrimp and watermelon salad with 1/4 large watermelon, lemon, 1/2 tbsp extra-virgin olive oil, tbsp minced shallots, jumbo shrimp, butterflied, tsp ground coriander, oz watercress, oz red leaf lettuce, avocado, peeled and cut into 8 slices.

Ingredients

Skewers

Dressing

Hummus

  • One 15-oz can plus one 8-oz can white beans
  • 1 medium onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp lemon zest
  • 1 tsp fresh rosemary leaves, chopped

Directions

  1. Step 1 For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice).

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  2. Step 2 Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip.

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  3. Step 3 Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest.

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  4. Step 4 Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.

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  5. Step 5 For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray.

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  6. Step 6 Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.

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  7. Step 7 To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently.

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