Grilled Watermelon Shrimp Salad, with Curry and Mache

Grilled Watermelon caramelized from the heat, crisp mache and curry flavored shrimp makes for a delicious Summer salad.  Grilled Watermelon Shrimp Salad with Curry and Mache.

I finally found the time to run over to Whole Foods for some mache and one of those small seedless watermelons, (which are currently very good and on sale), for this dinner recipe I’ve been wanting to prepare.

This is easy and delicious and we love it.  Once you plate this, the juices from all ingredients seem to make their way into the dollop of Greek yogart waiting underneath, marrying flavors  into a wonderful combination.   Be sure to swirl each bite in a bit of the yogurt to get the whole effect of the flavors.

I also love how the shrimp taste after their bath in the olive oil and curry.  Delicate and delicious with a lemon yellow color to match.

Curry Shrimp

• 1/4 cup olive oil
• 1 t. curry powder
• 16 large shrimp, deveined, peeled, tail left on

In a bowl combine curry powder and oil and mix well.  Add shrimp and marinate in refrigerator for one hour, covered.  Heat a large fry pan over med-high heat.  Add some of the oil marinade, add shrimp and saute about 1 1/2 minutes per side.

Grilled Watermelon

Sprinkle two slices (about 1 inch thick and peeled) watermelon with sugar on one side only.  Place sugared side down on hot grill.  Grill for 2 – 3 minutes peeking underneath until you see good grill marks on the cooking side..  Don’t turn, just grill on one side and serve.  We’ve had rain downpours every afternoon, so I grilled the watermelon in my Le Creuset  grill pan, stove top.  I brushed the pan with olive oil, got it nice and hot and the watermelon grilled beautifully.

Mache Salad

• 1/2 English cucumber coarsly chopped
• 1 tablespoons coarsely chopped mint
• 1 T.  fresh lime juice
• Salt and freshly ground black pepper
• 1 C. mache
• 1/2 cup Greek-style whole-milk yogurt

Combine all ingredients except yogurt in a bowl and toss well.

 To plate the meal

Swirl a large dollup of the yogart on each plate.  Arrange a slice of watermelon, the shrimp and the mache salad on top.  Serve and enjoy.  Serves 2