Trackback URL:

Light and Fresh Memorial Day Recipe

Memorial Day signals that summer is coming and that grilling season is here. Dust off that grill, clean the grates and fire it up because we have a recipe for you to get the season off right. Boca Grove’s Executive Chef Dominick Laudia has the perfect “Memorial Day Grilled Watermelon and Shrimp Salad with Cilantro Lime Vinaigrette” for you to make, not just for Memorial Day, but all summer long. 
For the Salad (serves 4):
4 each                                   Thick Cut Watermelon Slices, Grilled
16 each                                 Shrimp, Peeled, Deveined and Grilled
1 cup                                     Feta Cheese, Crumbled
4 bunch                                 Watercress
4 portions                               Mixed Green
1 cup                                     Baby Tomatoes, Cut in Half
½ cup                                    Greek Olives
Place greens on the plate.
Cut a circle out of the watermelon slice and place on top of the greens.
Place the watercress on top of the large piece of watermelon.
Chop the remaining watermelon.
Add the rest of the watermelon pieces, feta, tomatoes and olives.
Place four shrimp around the salad.
For the Cilantro Lime Vinaigrette: 
1 cup                                     Salad Oil
½ cup                                    Lime Juice
1 oz.                                      Dijon Mustard
1 oz.                                      Gulden’s Brown Mustard
¼ cup                                    Shallot, Minced
2 oz.                                      Cilantro, Chopped Fine
To taste                                 Salt and Pepper
Combine shallot, mustards and lime juice.
Slowly whisk in oil.
Add seasoning.
Drizzle over salad.
Your grill is happy it is back in use and your taste buds are happy for the delicious flavors of summer.       
Posted: 5/26/2017 8:00:32 AM by Heather Dupree | with 0 comments