Shrimp and Watermelon Salad with Lemongrass Vinaigrette
|Watermelon||1⁄2 Small, peeled, seeded, cubed|
|Tomatoes||1 Cup (16 tbs), divided (1/3- heirloom tomatoes + 1/3- Sun dried + 1/3- Oven dried)|
|Red onions||1 Medium, sliced|
|Cucumber||1 Medium, sliced thinly into small pieces|
|Cilantro||4 , minced|
|Thai basil leaves||4 , minced|
|Peanuts||8 Teaspoon, toasted|
|Ginger shrimp||1 Cup (16 tbs), peeled, cooked (or 12 shrimps)|
|For lemongrass vinaigrette|
|Ginger||1 Teaspoon, grated|
|Lime juice||2 Tablespoon|
|Chilli||2 Medium, chopped|
|Dry shrimp||1⁄2 Cup (8 tbs)|
|Fish sauce||2 Tablespoon|
1. LEMONGRASS VINAIGRETTE: In a bowl, add ginger, lime juice, lemongrass, chilli, dry shrimp and fish sauce. Mix them well and strain it into another bowl. Set aside.
2. In a large bowl, add pine apple, tomatoes, red onion, cucumber and ginger shrimp, cilantro and basil.
3. Mix them well and pour the vinaigrette over it. Stir to coat all the ingredients.
4. In a serving plate or bowl, serve the salad, garnished with cilantro and toasted peanuts.
For Ginger Shrimp cook the shrimp in ginger and water for 2 minutes. Drain and use.