Ginger Shrimp and Watermelon Salad with Lemongrass Vinaigrette
Course
Salad
Cuisine
American
Servings4
Ingredients
For the ginger shrimp
8cupswater
1small onionabout 6oz., thinly sliced
1/3cupthinly sliced gingerabout 1 ¼ oz.
1clovegarlicsmashed
3Tbsp.rice vinegar
5Tbsp.kosher salt
12shrimp in their shellsabout 1oz. each, veins removed
For the vinaigrette
4Tbsp.freshly squeezed lime juiceabout two limes
1tsp.minced lemongrass
1tsp.smashed and minced dry shrimp
2tsp.fish sauce
1/2tsp.minced ginger
Pinch minced Thai chili
1/2tsp.sugar
For the salad
1/2small seedless watermelonrind removed and cut into 1 ½ " cubes
2small heirloom tomatoesslice to ½ " thick
1Tbsp.red onionthinly sliced
1Japanese cucumber or ½ a hothouse cucumberseeds removed, thinly sliced
4cilantro sprigs
4basil sprigs
2tsp.peanutstoasted and chopped
Instructions
Sufficiently in advance so that the shrimp can cool, combine all the ginger shrimp ingredients except the shrimp themselves in a stainless sauce pot and simmer for about 10 minutes.
Add the shrimp and bring back to a boil over high heat and simmer 10 seconds, then drain.
Transfer the shrimp to a sheet pan and let them cool.
After the shrimp are completely cooled, carefully peel the shells off. Discard the shell. Cover the shrimp with plastic wrap until use.
In a small mixing bowl, whisk all ingredients for the vinaigrette together. Set aside.
Mix the other ingredients for the salad together with the ginger shrimp. Gently pour on the vinaigrette and toss the salad.