Juicy poached shrimp pairs with a fresh, fruity summer salad for an all-around perfect summer meal! The salad features watermelon, cantaloupe, cucumber, avocado and feta - yum!
1/3 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lime juice (from 1/2 a lime)
1 tablespoon honey or granulated sugar
1/2 teaspoon kosher salt, or more to taste
1 lb (454g) jumbo shrimp, deveined but preferably shell-on, thawed overnight in fridge
8 cups water
2 teaspoons salt
Half a lime, leftover from vinaigrette above
1 tablespoon whole black peppercorns (optional)
4-5C (600g-750g) watermelon, cut into 1” cubes (from a quarter of a large watermelon)
4-5C (600g-750g) cantaloupe, cut into 1” cubes (from half a cantaloupe)
2 cups (200g) mini or English cucumber, thinly sliced
1/2 small red onion (50g), very thinly sliced
2-3 avocados, cut into 1” chunks
100g goat milk feta, cut into small cubes or broken by hand into small pieces
3 tablespoons chopped roasted pistachios
Handful of mint leaves, small leaves whole and large leaves hand-torn into smaller pieces
Tajín Clásico seasoning, for serving
Whisk vinaigrette ingredients together until sugar dissolves. Set aside.
Place eight cups of water in a large pot. Add salt and whole peppercorns (if using). Squeeze the juice from the lime half and toss the whole thing into the water. Bring to a boil. Add the thawed shrimp. Cover and remove from heat. Poach shrimp undisturbed for five minutes, or until they are pink and opaque and feels firm when gently squeezed. Rinse under cold water to stop the cooking, about 30 seconds. Peel (and devein if needed). Pat dry.
Into a large serving platter, add cubed watermelon, cubed cantaloupe, sliced cucumbers, avocado chunks, poached shrimp and sliced red onions. Toss everything gently with about 2/3rd of the dressing. Top with feta, pistachio, mint leaves and sprinkles of Tajín (I like a lot!). Drizzle remaining dressing all over or on individual portions and serve.
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