Marinated Gulf Shrimp, Watermelon, Lemon, Ginger, Olive Oil

Recipe Courtesy of Tre Wilcox

Serves 4

Ingredients:

Shrimp:

12 Each

8/12 jumbo gulf shrimp -- peeled and deveined

1/3 Cup olive oil

2 Teaspoons ginger -- peeled and minced

1/2 Teaspoon red chili flakes -- chopped fine

¼ Teaspoon curry powder -- toasted

1 Tteaspoon cilantro leaves, whole -- chopped fine

2 Tablespoons riesling wine 2 Tteaspoons lemon juice

Salt to taste Garnish: ½ Ccup watermelon -- seeded and small diced

2 Tteaspoons cilantro leaves, whole -- chopped fine

Olive oil, lime juice, sugar, salt -- to taste

Directions:

Shrimp: In a medium size mixing bowl combine shrimp, olive oil, ginger, red chili flakes, curry powder and cilantro. Marinate for at least 45min or overnight. Remove shrimp from marinate,(keep marinate) and set out for 5-8 minutes. Heat large saucepan over high heat. Season, then sear shrimp on both side in grapeseed oil, one minute each side. Remove shrimp from pan and set aside. Turn off heat and deglaze with riesling, next whisk in marinate and lemon juice. Season with salt. Add shrimp to the liquid, toss to coat. Serve.

Garnish: Toss watermelon with olive oil, lime juice, sugar and salt. To Plate: In the center of small serving plate place small amount of the slaw. Spoon three shrimp around slaw. Garnish with watermelon. Drizzle with olive oil. Serve.

Copyright: "April 2009"

Per Serving (excluding unknown items): 175 Calories; 18g Fat (94.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 3 1/2 Fat.

Serving Ideas : This is a great starter course in the summer.

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