Grilled shrimp and juicy tomatoes, paired with refreshing cantaloupe, create a vibrant summer salad that bursts with flavor.
Grilled Shrimp and Tomato Salad
Makes 8 Servings
Ingredients
- 4 tablespoons vegetable oil, divided
- 8 (¾-inch-thick) slices peeled cantaloupe
- 1 pound extra-large fresh shrimp, peeled and deveined (tails left on)
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground chipotle chile pepper
- 2 pounds assorted medium heirloom tomatoes, sliced
- ¼ cup halved cherry tomatoes
- ½ cup torn fresh cilantro
- ⅓ cup crumbled queso fresco
- Chipotle-Lime Dressing (recipe follows) and grilled lime wedges, to serve
Chipotle-Lime Dressing
- 1 teaspoon lime zest
- Juice of 4 limes (about ½ cup)
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground chipotle
- chile pepper
- 2 tablespoons vegetable oil
Instructions
- Heat a cast-iron grill pan over medium-high heat; brush with 1 tablespoon oil.
- Lightly brush cantaloupe with 1 tablespoon oil. Add to pan, and cook until grill marks form, about 1 minute per side. Remove from pan.
- Brush pan with 1 tablespoon oil.
- In a large bowl, toss together shrimp and remaining 1 tablespoon oil; sprinkle with ½ teaspoon salt and ground chipotle chile pepper. Add shrimp to pan, and cook until pink and firm, 1½ to 2 minutes per side.
- On a platter, arrange all tomatoes and cantaloupe; sprinkle with remaining ½ teaspoon salt. Top with shrimp. Sprinkle with cilantro and queso fresco. Serve with Chipotle-Lime Dressing and lime wedges.
Chipotle-Lime Dressing
- In a small bowl, whisk together lime zest and juice, sugar, salt, and ground chipotle chile pepper. Whisk in oil in a slow, steady stream until combined. Serve immediately, or cover and refrigerate for up to 3 days, whisking before serving.
