Shrimp and Summer Melon Salad
By Market Chef Maggie Perkins
1 Lb large shrimp
1 T olive oil
Salt and freshly-ground pepper
2 favorite summer melons (we used a combination of cantaloupe, crenshaw, and canary melons)
1 bunch Thai basil
6 shishito peppers
In a small pan under medium heat, bring 1 tablespoon olive oil to a shimmering heat. Add shrimp in one layer, season with salt and pepper, and cook about 2 minutes on each side, or until opaque and peach in color. Remove from pan and allow to cool. Add remaining olive oil to a large mixing bowl.
When cool enough to handle, peel shrimp and chop in large dice. Add to mixing bowl.
Peel and de-seed melons and cucumber. Cube into bite-sized pieces. Add to shrimp. Mince basil leaves and Shishito peppers. Combine with melon, cucumber, and shrimp. Toss to mix well. Correct seasonings. Refrigerate, covered, 30 minutes or more for flavors to macerate. Serve chilled.
Optional — garnish plate with lime wedges, and add a healthy squeeze of lime at service.
Serving suggestion: scoop salad into a hollowed melon half, with a sliver sliced from bottom to steady on plate, chilled.
Serves 4. Photo courtesy of Maggie Perkins