Recipe: Summer Shrimp Salad (with watermelon and pineapple)

Summer Shrimp Salad (with watermelon and pineapple)
Source: Cooking Light Magazine, September, 1995
Yield: 4 servings

1 pound medium shrimp, peeled and deveined
1/4 cup fresh lime juice, divided
2 teaspoons grated peeled gingerroot
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
1 clove garlic, minced

1 1/2 cups cubed seeded watermelon
1/2 cup cubed pineapple
1/2 cup diced green bell pepper
1/2 cup diced peeled cucumber
1 teaspoon finely chopped seeded jalapeno pepper

2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil

Vegetable cooking spray
8 cups torn romaine lettuce or trimmed watercress
2 tablespoons chopped fresh cilantro
Lime slices, (optional)

Combine shrimp, 1 tablespoon lime juice, gingerroot, 1 teaspoon oil, red pepper, and garlic in a bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.

Combine watermelon and the next 4 ingredients (watermelon through jalapeno) in another bowl; stir gently. Cover and chill.

Combine the remaining lime juice, honey, soy sauce, and 1 tablespoon oil; stir well, and set aside.

Remove shrimp from marinade, reserving marinade. Thread shrimp onto 8 (10-inch) skewers.

Prepare grill. Place skewers on grill rack coated with cooking spray, and grill 3 minutes. Turn skewers over; baste with reserved marinade, and grill 3 minutes or until done. Remove shrimp from skewers.

Arrange 2 cups of torn romaine, 3 ounces shrimp, and 3/4 cup watermelon mixture on each of 4 individual plates. Drizzle 2 tablespoons of honey mixture over each salad, and sprinkle with chopped cilantro. Garnish with lime slices, if desired.