Summer Delight: Grilled Shrimp with Watermelon Corn Salsa
Indulge in the vibrant flavors of summer with this grilled shrimp with watermelon corn salsa. This recipe marries the smoky, savory taste of perfectly grilled shrimp with a refreshing, sweet, tangy salsa that bursts with color and zest.
The shrimp, marinated in lime juice, garlic, olive oil, and a hint of chili, are carefully grilled. The grilling process imparts a subtle smokiness to the shrimp, enhancing their natural sweetness and creating a delicious contrast to the bright, fresh salsa.
The watermelon corn salsa is a unique celebration of seasonal produce. The juicy watermelon cubes, crisp corn kernels, and diced red onion combine with the freshness of chopped cilantro and a splash of lime juice, creating a refreshing burst of flavor. The sweetness of the watermelon and corn is perfectly balanced by the red onion’s sharpness and the lime’s citrusy brightness, resulting in a harmonious blend that will pique your taste buds and perfectly complement the shrimp.
Whether you’re looking for a light summer meal or a show-stopping dish for your next gathering, this recipe is perfect. Serve it as an appetizer to kick off a summer party or as a main course for a light and flavorful dinner. Pair it with a chilled glass of white wine or a refreshing summer cocktail for an unforgettable dining experience. This recipe is sure to become a favorite at your summer gatherings.
Grilling Shrimp
Grilling shrimp is a quick and easy way to prepare this delicious seafood, bringing out its natural sweetness with a hint of smoky flavor. The process starts with selecting fresh or properly thawed shrimp. For the best results, opt for large, deveined shrimp with the shells removed but tails left on for a more appealing presentation.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Thread the shrimp onto skewers to make handling easier and to prevent them from falling through the grill grates. Grill the shrimp for about 2-3 minutes per side or until they turn pink and opaque, with grill marks forming on the outside.
Avoid overcooking, as shrimp can become tough and rubbery. Once grilled to perfection, they can be served immediately, offering a versatile addition to salads, tacos, pasta, or as the star of a seafood platter. The smoky, savory flavor of grilled shrimp makes it a standout dish, perfect for summer gatherings or a quick weeknight dinner.
Fresh Mozzarella
Fresh mozzarella is a cherished cheese, renowned for its delicate texture and mild, milky flavor. Made from cow or buffalo milk, it is a staple in Italian cuisine and a favorite in many dishes around the world. The cheese is crafted through pasta filata, where the curds are stretched and kneaded until smooth, creating its characteristic soft and elastic texture.
Sold in various forms, such as balls, logs, or braided shapes, fresh mozzarella is typically stored in brine or water to maintain its moisture and freshness. Its mild taste makes it incredibly versatile, pairing well with various ingredients.
Fresh mozzarella shines in classic dishes like Caprese salad, layered with ripe tomatoes and fresh basil and drizzled with olive oil. It also melts beautifully on pizzas, adding a creamy richness without overpowering other flavors. This cheese’s simplicity and purity make it a beloved choice for cheese lovers and culinary enthusiasts alike.
Grilled Shrimp with Watermelon Corn Salsa Recipe
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 ½ tablespoons olive oil and a little extra for drizzling
- 1 tablespoon garlic minced
- 6 tablespoons fresh basil finely sliced
- salt & pepper to taste
- 3 cups of frozen corn or 4 ears of fresh corn
- 1 ½ tablespoons balsamic vinegar white balsamic if you have it
- 3 cups watermelon cubed
- 2 balls fresh mozzarella halved
Instructions
- Preheat your grill, whether using a gas grill or charcoal grill.
- While the grill is getting hot, combine two tablespoons of olive oil, garlic, and one tablespoon of sliced basil in a small bowl.
- Add the shrimp and toss about until well-coated—season with salt and pepper.
- Toss the corn with the balsamic vinegar, the rest of the basil, and olive oil in another bowl. Add the watermelon and toss.
- When the grill is hot, cook the shrimp on direct heat for 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 an 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.
