Shrimp and Watermelon Salad

1. 1

   For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice).

2. 2

   Slice 24 thin pieces of watermelon; set aside.

3. 3

   Roughly chop any remaining watermelon and put it back in colander to drip.

4. 4

   Zest and juice lemon.

5. 5

   Chop enough zest to make 2 tsp.

6. 6

   In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest.

7. 7

   Add 2 tbsp watermelon juice and season to taste with salt and pepper.

8. 8

   Add more watermelon juice if dressing is too tart.

9. 9

   For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper.

10. 10

    Spray a large nonstick saute pan with cooking spray.

11. 11

    Add shrimp and saute over medium-high heat until just cooked, about 2 minutes.

12. 12

    Remove from heat and set aside.

13. 13

    To serve: Mix watercress and lettuce; toss with dressing.

14. 14

    Add watermelon and avocado and toss gently.

15. 15

    Divide among 4 plates and top with shrimp.

16. 16

    Serve while shrimp are warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.