Of Melons and Marinades

Curry-Cumin Shrimp and Watermelon Salad

Sea Pearl toque Sly Liao knows well that the true pleasure of summer resides in the stream of dulcet juice that dribbles down one’s chin when biting into fresh watermelon. “Just the thought of watermelon makes one feel cool and [the] mouth water,” he suggests, adding that the magical melon also makes for excellent sorbet.

Photography by Hana Jung

Sly Liao
Executive chef/owner, Sea Pearl

PREP TIME: 20 min.
COOK TIME: 5 min.
SERVES: 4

INGREDIENTS 
1 watermelon
1 jicama root, shredded
8 ounces feta
16 shrimp
1 head butter lettuce
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper (to taste)
4 sprigs of mint (optional)

Curry-Cumin vinaigrette
1/4 teaspoon curry
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 lemon
1 tablespoon olive oil
1 teaspoon honey
3 mint leaves

PREPARATION
Slice the watermelon into wedges (use red and yellow melons for dramatic effect).

Wash lettuce, and separate individual leaves.

Combine all the vinaigrette ingredients in a mixing bowl. Whisk thoroughly.

Devein shrimp, and dust with salt, pepper, garlic powder and cumin. Grill or saute shrimp (about 5 minutes); reserve.

Layer four slices of watermelon on a plate with shredded jicama, feta and lettuce leaves. Sprinkle salt and black pepper on the watermelon slices and drizzle with vinaigrette. Top each plate with four shrimp, and garnish with a sprig of mint.

(September 2009)