+
0 (0)

Categories: Appetizers, Fish and shellfish, Salads

Melon salad with shrimp and wild arugula

Melon salad with shrimp and wild arugula
Francine Orr / Los Angeles Times

Some people say you should thump them. Some say you should give them a sniff. Some claim the secret is all in the skin. Some tell you to play with their bellybuttons. They're all right and they're all wrong when ... Read more

Total time: 60 minutes | Serves 4 to 6
Note: You can use regular arugula for this, but the wild kind available at farmers markets has a peppery flavor and a firmer texture that's even better.
  • 1/2 cup dry white wine
  • 1 cup water
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons salt
  • Pinch dried red pepper flakes
  • 1 1/2 teaspoons minced shallots
  • 1 pound large shell-on shrimp
  • 1/2 (4- to 5-pound) cantaloupe, seeded
  • 1/4 pound wild arugula
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil

Step 1Bring the white wine, water, vinegar, salt, red pepper flakes and minced shallots to a simmer in a saucepan over high heat. When the liquid boils, add the shrimp. As soon as the liquid returns to the boil, cover it tightly and turn off the heat. When the pan is cool enough, put it in the refrigerator to chill.

Step 2When ready to serve the salad, peel and devein the shrimp, reserving the cooking liquid. Cut the cantaloupe into quarters, peel it and cut the flesh crosswise into half-inch-thick slices. Trim the arugula and tear it into bite-sized pieces.

Step 3Strain the shrimp cooking liquid. Place 1 tablespoon of it in a small, lidded jar. Add the lemon juice and olive oil and shake well to make a smooth, thick dressing. Taste and add more salt or lemon juice if necessary.

Step 4Put the melon slices in a work bowl and add enough dressing to coat lightly (about 2 tablespoons). Toss gently and arrange the melon in a single layer on a serving platter. Add the arugula to the work bowl and add enough dressing to coat lightly. Toss and arrange on top of the melon. Repeat with the peeled shrimp and arrange on top of the arugula. Serve immediately.

Each of 6 servings:
186 calories; 11 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 2 grams saturated fat; 90 mg. cholesterol; 116 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shio koji tuna poke
Bulgur latkes with pomegranate sauce
Summer vegetable salad
Glazed Meatball Bento