8-12 Ocean Garden® Authentic Mexican White Shrimp (shell on or off, optional) 2 Tbsp. extra virgin olive oil 1 tsp. garlic, chopped 1 tsp. lemon juice 1 pinch lemon zest
SALAD: 4 c. watermelon, seedless, diced 1/2 red onion, sliced 2 tomatoes, diced 10-20 chive stalks cut into 2 in. strips 5 fresh basil leaves, sliced 2 Tbsp. sherry vinegar 1 Tbsp. sugar 3 Tbsp. extra virgin olive oil 1 handful arugula salt and pepper to taste
BALSAMIC REDUCTION: 1/2 c. balsamic vinegar 1/4 c. sugar
What to do:
1. Combine first five ingredients and let marinate for 30 min. while the grill is heating up. Throw the shrimp on the barbie!
SALAD: 1. Combine the sherry, olive oil and sugar in a large bowl and whisk until the sugar is dissolved. Add all of the salad ingredients and gently toss together. Season and serve with balsamic and shrimp.
BALSAMIC REDUCTION: 1. Reduce vinegar and sugar in a small sauce pot until syrup consistency, let cool to room temperature. 2. Drizzle the balsamic reduction over the top of the salad.
Recipe courtesy of Executive Chef and Partner Brian Malarkey of The Oceanaire Seafood Room in San Diego, CA
For this and more great recipes, please visit www.oceangarden.com
