Warm Watermelon Shrimp
For Dressing:
2 tbsp. chopped canned chipotle chilies in adobo
1 tbsp. honey
1/4 cup sherry vinegar
3/4 cup olive oil
1 tsp. salt
For Shrimp:
8 extra large shrimp, peeled and deveined
1/4 tsp. salt
2 tbsp. vegetable oil
For Watermelon:
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. sugar
4 1 inch thick watermelon triangles (about the size you could make with
your
pointer fingers and thumbs)
2 tsp. vegetable oil
To Assemble:
3 oz. fresh arugula or baby spinach
2 tbsp. toasted pumpkin seeds
For Dressing: Put all
ingredients in a blender and mix until smooth, about 1 minute.
For Shrimp: Toss shrimp in salt and 2 tbsp. dressing and marinate for 20
minutes,
covered in the refrigerator.
Broil Watermelon: Preheat broiler. Stir together paprika, salt and
sugar in a small bowl.
Rub both sides of watermelon with oil and sprinkle with paprika mixture.
Broil watermelon in
a shallow baking pan 3 inches from heat turning once, until
browned.
Cook Shrimp:
Pat shrimp dry. Heat oil in a heavy skillet over medium-high heat until
hot but not smoking,
and then cook shrimp, turning once, until just cooked
through.
To Assemble:
Put one watermelon slice on each plate, top with shrimp and arugula.
Drizzle each with
2 tbsp. dressing and sprinkle with a few pumpkin seeds.
