Baked Shrimp Indienne

Charbroiled Swordfish with Citrus Salsa

Escargots Bourguignonne

Flounder Francaise

Grilled Red Snapper Burger with Mango Ketchup

Louisiana Grilled Shrimp

Salmon Mousse

Sautéed Sturgeon with Vermouth Dill Sauce

Shrimp Scampi

Shrimp St. Jacques

Shrimp Tempura

Spicy Grilled Shrimp and Melon Salad

Stir-Fried Spicy Lobster

Spicy Grilled Shrimp and Melon Salad

Recipe By : Joe DiGironimo, CFE, FMP
Serving Size : 4 Preparation Time :2:30
Categories : Fish And Seafood Salads And Dressings
Southwestern Cuisine Diner And Grill

Amount Measure Ingredient -- Preparation Method
20 dried chilies de arbol (or cayenne chilies)
2 cups olive oil -- for the marinade
1 1/3 teaspoons salt
2 2/3 cloves garlic -- sliced
1 1/3 bunches cilantro -- sliced
2 2/3 tablespoons fresh lime juice
46 2/3 medium unpeeled shrimp -- heads removed
1 1/3 quarts Watermelon, Cantaloupe, and Honeydew Mix diced in 1/2" pieces
1/4 cup sugar
2/3 cup mint leaves -- finely chopped
2 2/3 tablespoons fresh lime juice
1 1/3 tablespoons rice wine vinegar
1 quart Romaine lettuce (rib removed) -- cut in wide strips

Grind the chilies in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.

Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.

Serving Ideas : Excellent brunch dish.