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Grilled Shrimp Salad with Cucumber, Melon and Coconut-Mint Dressing

August 2010
Grilled Shrimp Salad with Cucumber, Melon and Coconut-Mint Dressing

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Makes: 4 servings

Prep: 20 mins

Grill: 3 mins

Ingredients
  • 1/3 cup fresh lime juice (about 2 limes)
  • 5 tablespoons walnut oil
  • 1/2 cantaloupe, cut into 1/2-inch cubes (about 2 cups)
  • 4 kirby cucumbers, halved lengthwise and thinly sliced crosswise (about 2 cups)
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper
  • 1 cup feta cheese crumbles (about 4 ounces)
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped fresh mint leaves
Directions
  1. Preheat a grill to medium. Place the lime juice in a medium bowl, then slowly whisk in 3 tablespoons walnut oil until combined. Stir in the cantaloupe and cucumbers and refrigerate.
  2. In a large bowl, toss the shrimp with the remaining 2 tablespoons walnut oil and season with salt and pepper. Arrange on the grill, cover and cook, turning once, until firm and lightly charred, about 3 minutes. Let cool slightly.
  3. Transfer the shrimp to the bowl with the cucumber-melon salad. Toss with the feta, coconut and mint; season with salt and pepper.