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Curried Shrimp Kebabs with Watermelon and Avocado Salad

Although it’s usually suggested to marinate shrimp or fish for just a few minutes, this recipe requires marinating 1-4 hours. It’s delicious with the watermelon and avocado salad, a perfect cool complement, but either the curried shrimp or salad can be enjoyed separately. Barb L.

Yield: 4 Servings

For the Shrimp:

6-8 skewers. If wood, soak for at least 30 minutes

1 Tbsp Flying Olive Lime, Eureka Lemon, or for a little spiciness, Chipotle or Harissa Extra Virgin Olive Oil(s) or a Combination, plus a little more for oiling the grates (We like 1/2 Lime and ½ Chipotle-no noticeable spiciness to our wimpy taste buds)

2 Tbsp Flying Olive Sicilian Lemon, Coconut, or Neapolitan Balsamic Vinegar (Note: the Neapolitan turns the shrimp a little dark) (We like ½ Sicilian Lemon and ½ Coconut)

2 Tbsp Curry powder—your choice of spiciness

1 pound raw shrimp, peeled and deveined (the photo shows medium 21-25/lb shrimp)

For the Salad:

3 cups diced watermelon

2 avocados, pitted and diced (slightly firmer ones work best here)

4 scallions, white and light green only, thinly sliced

1 Tbsp Flying Olive Lime Extra Virgin Olive Oil

1 Tbsp Flying Olive Coconut or Sicilian Lemon Balsamic (or ½ and ½)

Kosher salt and freshly ground black pepper

1 pint (10 ozs) small to medium tomatoes (match the tomatoes to your shrimp size so everything gets done about the same time)

Torn fresh basil leaves to garnish

Pecorino cheese, grated, if desired

Directions:

In a medium bowl, whisk together the Flying Olive Extra Virgin Olive Oil(s) and Balsamic Vinegar(s) of Choice, and the curry powder. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour up to 4 hours.

Just before you’re ready to start grilling the shrimp, put together the salad: In a medium bowl, gently (the avocados get mushy quickly) combine the watermelon, avocados, scallions, Flying Olive Extra Virgin Olive Oil(s) and Balsamic(s) of Choice. Season with salt and pepper.

Heat the grill to medium-high. Use an oil soaked paper towel held with tongs to coat the grates with oil. Thread the shrimp onto the skewers adding a tomato every few shrimp.

Grill for 3-4 minutes, turning once or twice for even browning. Serve the shrimp and tomatoes over the watermelon and avocado salad. Top with torn basil leaves and crumbled pecorino, if desired.

Submitted by Barb L.