NICOLE'S SHRIMP, SUMMER MELON, ARUGULA SALAD

NICOLE'S SHRIMP, SUMMER MELON, ARUGULA SALAD image

Yield 4 bowls

Number Of Ingredients 16

1 lb large prawns
1/2 cup white wine vinegar
2 strips lemon peel
1 t chili flakes
1 bay leaf
1 T sea salt
6 oz arugula washed and dried
2 heads Belgian endive sliced crosswise in half inch pieces
1 shallot minced
1/2 cantaloupe or other orange fleshed melon, rind and seeds removed
1/2 cup Marcona almonds chopped
2 T mint, roughly chopped
3 T lime juice
1 t honey
2/3 cup extra virgin olive oil
salt and pepper

Steps:

In a medium saucepan, bring 6 cups of water to a boil with the vinegar, lemon peel, bay leaf, chili flakes and salt. Add the prawns and remove from the heat. After 3 minutes, drain and spread prawns out on a platter to cool. When cool enough to handle, peel, devein and reserve. Combine the arugula and Belgian endive in large mixing bowl. Cut the melon into thin slices and cut in half. Add to the salad greens, along with the prawns, almonds and mint. In a small stainless steel bowl, combine the lime juice, honey and shallot. Whisk in the extra virgin olive oil. Season with sea salt and pepper. Pour enough of the dressing over the salad to lighly coat. Gently toss to distribute the dressing. Taste for seasoning and adjust with sea salt and pepper.