Watermelon And Red Onion Salad With Bibb Lettuce, Pickled Shrimp, And Jalapeño Vinaigrette From 'Heritage'

1. 1

   Put all of the ingredients except the shrimp in a medium stainless steel or enameled pot, bring to a simmer over medium-high heat, and cook for 10 minutes. Remove from the heat and add the shrimp. Allow the shrimp to poach in the pickling liquid, uncovered, until they turn pink and begin to curl, about 15 minutes.

2. 2

   Remove the shrimp and refrigerate. Pour the pickling liquid into a sterilized glass or stainless steel container and let cool to room temperature.

3. 3

   Return the shrimp to the pickling liquid, cover, and refrigerate for at least 2 days to cure. (Tightly covered, the shrimp will keep for up to 2 weeks in the refrigerator.)

4. 4

   Put the peppers, lime zest, lime juice, sugar, and salt in a blender and blend until smooth, about 5 minutes. With the blender running, slowly add the oils and blend to emulsify.

5. 5

   Put the lettuce in a large bowl and gently toss it with enough vinaigrette to lightly coat the leaves. Divide the lettuce, shrimp, and watermelon cubes among six salad bowls or plates. Garnish each with the sliced red onion.

6. 6

   The recipe makes more vinaigrette than you will need for this dish, but it will keep, tightly covered, for up to 5 days in the refrigerator. Whisk, or shake if stored in a jar, before using.

* Per serving · 4 servings · Values may vary.

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