Watermelon is beginning to come into season,and this salad from “Gordon Ramsey’s Healthy Appetite” (Sterling Epicure, $24.95) offers an easy way of layering four bold flavors together in one salad.
Shrimp, Feta and Watermelon Salad
7 ounces shrimp, peeled and deveined
2 tablespoons olive oil, divided use
Pinch of cayenne
Sea salt, to taste
Black pepper, to taste
3 pounds ripe seedless watermelon
1 3/4 ounces wild arugula leaves, washed
4 ounces feta cheese
1 tablespoons toasted mixed seeds, such as pumpkin and sunflower seeds (optional)
2 tablespoons lime juice
1/2 teaspoon superfine sugar
4 tablespoons olive oil
Marinate the shrimp by tossing them together with 1 tablespoon olive oil, a pinch of cayenne and some salt and pepper in a bowl. Cover with plastic wrap and let marinate in the refrigerator 10 to 15 minutes.
Cut the watermelon into wedges, then cut off the skin and slice the flesh thinly. Layer the watermelon slices on a large serving platter, interleaving them with arugula leaves. Crumble over the feta and grind over some black pepper.
Place a large skillet, preferably a nonstick one, over medium heat and add 1 tablespoon olive oil. Tip in the shrimp and pan-fry for about 2 minutes until they turn opaque, flipping them over after a minute or so. Transfer to a plate and let cool slightly while you make the dressing.
Whisk the lime juice, sugar and oil together and season to taste. Add the shrimp to the platter and sprinkle over the seeds, if using. Drizzle with the dressing and serve.
Makes 4 servings.
From “Gordon Ramsey’s Healthy Appetite”