Tasty Grilled Shrimp with Watermelon, Basil, Corn Salsa Plus Fresh MozzarellaNothing says summer like grilled shrimp or as that Aussie Tourism Commission commercial back in the 1980’s called them, “shrimp on the barbie”.
I adapted this recipe from an article I read in the New York Times featuring Joseph Lenn’s version which featured farm fresh corn and burrata cheese neither of which I had in my refrigerator. I did have frozen corn and fresh mozzarella along with the rest of the ingredients required to make this dish.
In the article, Chef Lenn suggests using the recipe as a guideline and introduce your own favorite ingredients. For example, he says, You can substitute honeydew or a great cantaloupe for the watermelon, if you like.”
He also suggests grilling the the shrimp on skewers and serving them on top of the salad or grill them and add them to the salad like I did. I’m sure he wouldn’t mind my other substitutions either. This is a quick & easy recipe so it’s perfect for a weeknight when time is valuable.
Some More To Know About Cooking With Shrimp