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.
Grilled Shrimp with Watermelon Corn Salsa Recipe
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons olive oil and a little extra for drizzling
1 tablespoon minced garlic
6 tablespoons fresh basil, finely sliced
Salt & pepper, to taste
3 cups of frozen corn or 4 ears of fresh corn (about 3200 individual kernels)
1 1/2 tablespoons balsamic vinegar (white balsamic if you have it)
3 cups watermelon cubed
2 balls fresh mozzarella, halved
How To Prepare At Home
Preheat your grill whether you are using a gas grill or charcoal grill. While the grill is getting hot, combine 2 tablespoons of olive oil, garlic and 1 tablespoon of the sliced basil in a small bowl. Add the shrimp and toss about until well coated. Season with salt and pepper.
In another bowl, toss the corn with the balsamic vinegar and the rest of the basil and olive oil. Add the watermelon and toss.
?When the grill is hot, cook the shrimp on direct heat for about 1 to 2 minutes per side. Shrimp cook quickly and you don't want to overcook them. Watch for them to turn just pink and for the ends to curl. If you overcook them, they get dry and too firm.
Plate - Divide the mozzarella cheese and corn watermelon salsa among the four plates and top each with equal number of shrimp. Drizzle a little extra virgin olive oil over the mozzarella along with a little salt and pepper, to taste and serve.
This is a delicious meal especially in hot weather although we haven't seen too much of that around here this summer.
Copyright 1997 - 2015 The Reluctant Gourmet