Chilled Shrimp Salad from Self Magazine

Ingredients

Dressing

• 1 garlic clove (chopped)
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 6 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt

Salad

• 1 lemon (juice & rind)
• 1 garlic clove (crushed)
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 1/2 lbs large shrimp (tail intact)
• 4 lbs watermelon (cut into cubes, close to the rind)
• 1 lb heirloom tomato (cut into wedges)
• 1/3 cup crumbled feta
• 1/4 cup fresh basil (torn)

Directions

1. 1

   For Dressing: Combine all dressing ingredients in a blender.

2. 2

   For Salad: Fill a 4-qt. saucepan w/water & bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns & salt. Add shrimp, cover, remove from heat & let stand until shrimp is cooked, about 15 minute Drain & cool 10 min, then refrigerate 30 minute.

3. 3

   Line a large platter w/watermelon & tomatoes; top w/shrimp, feta & basil. Drizzle w/dressing.