PICKLED SHRIMP AND GRILLED WATERMELON SALAD Ingredients 2 watermelon slices, grilled till charred on the outside 3 cups of arugula 1 container of cherry tomatoes, halved
A handful of fresh basil Basil honey vinaigrette (see recipe below) Pickled shrimp (see recipe below)
Directions Mix all ingredients together and serve.
Pickled Shrimp
Basil Honey Vinaigrette
Ingredients
Ingredients
1 pound of peeled and deveined shrimp 2 cups of finely sliced yellow onions
Juice from ½ of a fresh-squeezed lemon 8 bay leaves, crushed 2 teaspoons of minced garlic
2 cups of rice wine vinegar
2 teaspoons of coarse kosher salt
1 cup of extra virgin olive oil
2 teaspoons of celery seeds
2 lemons, thinly sliced
2 teaspoons of red pepper flake
Directions Bring a large pot of water to a boil and add the shrimp. Remove the pot
¼ cup of rice wine vinegar ½ shallot, finely mince 2 tablespoons of honey 4 basil leaves, cut with a thin chiffonade technique ½ cup of extra virgin olive oil Directions Combine all items except for the olive oil
from heat and let them cook for 4 minutes. Remove the shrimp and add
and whisk vigorously. Slowly drizzle in the
them to the marinade. Cover them and make sure they are submerged for
olive oil while whisking the mixture. Serve
at least 4–6 hours; then they will be ready to serve. Pickled shrimp keeps
immediately or refrigerate. If refrigerated,
for 2–3 weeks in the refrigerator.
simply re‑whisk all ingredients together.
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