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Salad
Mexican
4 - 6 servings
30 minutes
5 minutes
15 Dried Pico de Pajaro Peppers
1 1/2 cups olive oil
1 teaspoon salt
2 cloves garlic - sliced
1 bunch cilantro - chopped
1 lime - juiced
30 medium shrimp, unpeeled and heads removed
4 cups red watermelon, cantaloupe and honeydew; cut into 0.5 inch dice
3 tablespoons sugar
1/2 cups mint leaves - finely chopped
1 tablespoon rice wine vinegar
3 cups Romaine, central rib removed, cut into wide strips
Grind the peppers in a spice mill to form a powder (about 2 tablespoons).
In a bowl mix pepper powder with oil, salt, garlic, cilantro and lime juice.
Add shrimp and marinate for 2 to 3 hours at room temperature or overnight in a refrigerator.
Combine melons, sugar, mint, lime juice and vinegar and refrigerate for at least 30 minutes.
Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes and set aside to cool.
Toss the romaine and form a bed of greens on each plate. Drain the melons slightly.
Peer the shrimp and toss lightly in some of the reserved marinade. Place melons and shrimp on romaine.
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