Ingredients Jump to Instructions ↓

  1. 15 Dried chiles de arbol (or cayenne chiles)

  2. 1 1/2 cups 355ml Olive oil

  3. 1 teaspoon 5ml Salt

  4. 2 Garlic - sliced

  5. 1 Cilantro - chopped Juice of

  6. 30 Shrimp (30 to 35) - unpeeled, heads (medium) Removed

  7. 4 cups 948ml Watermelon - cantaloupe, Honeydew, cut in

  8. 1/2" dice

  9. 3 tablespoons 45ml Sugar

  10. 1/2 cup 20g / 0.7oz Mint leaves - finely chopped Juice of

  11. 1 lime

  12. 1 tablespoon 15ml Rice wine vinegar

  13. 3 cups 711ml Romaine - central rib removed, cut into wide strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes. Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.


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