Shrimp and Watermelon Salad

August 29, 2016 By:
1 hour
5 minutes
4 servings
This colorful salad makes a light and refreshing first course. Or double the recipe to make the servings more substantial and serve as a do-ahead main course for a steamy summer night.



  1. Whisk together all the dressing ingredients in a small bowl. Taste and adjust the seasoning. Set aside.
  2. Fill a medium saucepan with water and bring to a boil over high heat. Add the lemon rind, lemon juice, bay leaf, peppercorns, and salt. Boil for a few minutes.
  3. Add the shrimp. Remove the pan from the heat. Cover and let stand for about 5 minutes. (Check for doneness just as soon as a few shrimp pop up to the top of the water. The shrimp are done when the thickest part of the flesh is opaque.)
  4. Drain the cooked shrimp immediately in a colander and run under cold water. Discard the cooking liquid and seasonings. Cool the shrimp for about 10 minutes. Then cover and refrigerate for about 30 minutes.
  5. For each serving, arrange a row of 3 tomato wedges, 3 shrimp, and 3 watermelon slices. Drizzle with about 2 tablespoons of the dressing. Top with feta and basil leaves. Sprinkle with pepper.