with Tomato Relish. Oh my, is this a surprisingly wonderful combination of flavors!! I took pictures, but we ended up with the wrong darn cable thing for the camera....
For the relish:
1/2 cup each: seeded diced red & yellow tomatoes
1/4 cup kalamata olives, pitted and halved (I rough chopped)
1/4 cup scallions, sliced
1/2 cup white wine vinegar
2 T. shallots
1 tsp. Dijon mustard
5 T. extra-virgin oive oil
Salt and balck pepper to taste
For the Salad -
4 slices seedless watermelon wedges, aout 1 1/2" thick (this is the perfect thickness)
16 large shrimp, peeled and deveined, tails left on
Preheat grill to medium-high heat.
Combine red & yellow tomatoes, olives, and scallions in a bowl.
Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt & pepper. Pour vinaigrette over tomato mixture, stir to combine and set aside.
Grill watermelon and shrimp until melon is marked and shrimp are pink, about 2 minutes per side. (this was perfect timing on this grill) Remove from grill. And don't allow the melon to stay on the grill any longer than just marking or it will get mushy. The 1 1/2" slices kept it nice and crisp on the inside)
Place a watermelon wedge on each of 4 plates. Top each wedge with 4 shrimp and tomato relish.
---
I'm thinking there is so much liquid in this 'relish' that next time I will half the vinegar & olive oil. Even tho I used some to marinate the shrimp in for a few minutes, there was still a lot of liqud - that wasn't needed.
Also, I grilled red potato halves that I tossed in some of the relish 'goop' and then grilled - great flavor. forgot, I did brush a little of the vinaigrette on the watermelon wedges before putting them on HIGH burners of the grill.
Overall everyone gave a big 10!! I reserved my 10 and gave it a 9 1/2+. The flavors when you get everything in each bite is just wonderful!! And, it's such a pretty presentation, I wish I could post the pix.
Good start for the new issue!
For the relish:
1/2 cup each: seeded diced red & yellow tomatoes
1/4 cup kalamata olives, pitted and halved (I rough chopped)
1/4 cup scallions, sliced
1/2 cup white wine vinegar
2 T. shallots
1 tsp. Dijon mustard
5 T. extra-virgin oive oil
Salt and balck pepper to taste
For the Salad -
4 slices seedless watermelon wedges, aout 1 1/2" thick (this is the perfect thickness)
16 large shrimp, peeled and deveined, tails left on
Preheat grill to medium-high heat.
Combine red & yellow tomatoes, olives, and scallions in a bowl.
Whisk together vinegar, shallots, Dijon, and oil in a small bowl until emulsified. Season with salt & pepper. Pour vinaigrette over tomato mixture, stir to combine and set aside.
Grill watermelon and shrimp until melon is marked and shrimp are pink, about 2 minutes per side. (this was perfect timing on this grill) Remove from grill. And don't allow the melon to stay on the grill any longer than just marking or it will get mushy. The 1 1/2" slices kept it nice and crisp on the inside)
Place a watermelon wedge on each of 4 plates. Top each wedge with 4 shrimp and tomato relish.
---
I'm thinking there is so much liquid in this 'relish' that next time I will half the vinegar & olive oil. Even tho I used some to marinate the shrimp in for a few minutes, there was still a lot of liqud - that wasn't needed.
Also, I grilled red potato halves that I tossed in some of the relish 'goop' and then grilled - great flavor. forgot, I did brush a little of the vinaigrette on the watermelon wedges before putting them on HIGH burners of the grill.
Overall everyone gave a big 10!! I reserved my 10 and gave it a 9 1/2+. The flavors when you get everything in each bite is just wonderful!! And, it's such a pretty presentation, I wish I could post the pix.
Good start for the new issue!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com