Shrimp And Warm Watermelon

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons canned chipotle chiles in adobo, chopped
• 1 tablespoon mild honey
• 1/4 cup sherry wine vinegar
• 3/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 8 extra-large shrimp, in shell peeled and deveined (size 16 to 20 per pound)
• 1/4 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 4 slices from a quartered watermelon (1 inch thick slices)
• 2 teaspoons vegetable oil
• 3 ounces baby arugula
• 2 tablespoons raw green pumpkin seeds, toasted

Recipe

• 1 make vinaigrette: blend vinaigrette ingredients in a blender until smooth, about 1 minute.
• 2 marinate shrimp: toss shrimp with kosher salt and 2 tbsp of the vinaigrette in a bowl and marinate, covered and chilled for 20 minutes.
• 3 broil watermelon: preheat broiler. stir together paprika, salt, sugar in a small bowl. rub both sides of watermelon with oil and sprinkle with paprika mixture. broil watermelon in a shallow baking pan 3 inches from heat, turning once, until lightly browned, 8 to 10 minutes in total.
• 4 cook shrimp: pat shrimp dry. heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook shrimp, turning once, until just cooked through, 4 to 5 minutes total.
• 5 assemble dish: divide watermelon slices among 4 plates and top with shrimp and arugula. drizzle each serving with 2 tablespoons of the vinagrette and sprinkle with pumpkin seeds.