Cajun French: le melon doux (lu m’lon doo) – watermelon
Watermelon and shrimp – two of our favorites. That said, it took John a moment to agree to use them together in a dish. Laurie was ready in fact she is always up for a combination of foods. Once John agreed we took to the kitchen and salad making. As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar. The ingredients were purchased at our local farmers market with the mint coming from our herb patch.
Mais C’est Bon!
Enjoy!!
Ingredients:
Dressing:
3 Tbl Cajun olive oil
1 Tbl Bocage Honey or any local honey
1 Tbl Steen’s Cane Vinegar
Salt to taste
Combine ingredients and mix well
Set aside
Salad:
2 cups chopped lettuce
¾ cup sliced cucumber
1 ½ cups chopped tomato
1 ½ cups chopped watermelon
3 oz feta
8 sm mint leaves
Combine ingredients except lettuce in large bowl
Add dressing, toss well
Set aside
Grilled Shrimp:
4 short skewers soaked in water
12 large shrimp, peeled with tail on
Salt
Cayenne pepper
Paprika
1 Tbl Cajun olive oil
1 Tbl Steen’s Cane Vinegar
Combine ingredients except Shrimp in bowl and mix well
Place shrimp in mixture and toss well
Place 4 shrimp on each skewer
Heat grill to medium
Grill shrimp until pink turn and grill opposite side until pink
Plate (2 servings):
Place 1 cup lettuce in plate
Spoon salad mixture on lettuce
Place 2 skewers of shrimp on salad
Or remove shrimp from skewer and place around salad
Serve and enjoy
