Grilled Melon Bowl or Salad with Asparagus and Shrimp

Summer in a bowl! Grilling the cantaloupe makes it unbelievably sweet. If you prefer honeydew melon, switch it out. All of the parts of this can be added and subtracted as you desire. It can be prepared a day ahead and placed separately in the refrigerator until ready to serve. The directions are for a “bowl,” but you can always add the parts together and toss if a salad is desired. Barb L.

Serves: 4

Ingredients:

Cooking spray

½ small cantaloupe melon, seeds removed, peeled, and cut into ½-moon slices

2 Tbsp Flying Olive Lime or Chipotle Extra Virgin Olive Oil or a Combination

1 pound large raw, peeled, and deveined shrimp (about 6 per person)

½ tsp chili powder, your choice of spiciness

2 tsp Flying Olive Honey Ginger, Grapefruit, Mango, Sicilian Lemon, or a White Balsamic Vinegar of Choice

1 Tbsp chopped mint

¼ tsp kosher salt

2 tsp freshly squeezed lime juice

Asparagus:

5-6 Tbsp water

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 thyme sprigs

½ tsp kosher salt

1 pound asparagus, woody ends broken off

To Serve:

About ¼ cup crumbled feta or shaved ricotta salata

Cooked rice or a rice mixture such as Minute Instant Rice Brown Rice and Quinoa, optional (leftovers are fine)

 

Directions:

Spray a grill pan with cooking spray. Preheat the pan over medium-high heat. When the pan is hot, add the slices of cantaloupe. Grill for about 1 minute on each side until grill marks appear. Turn the melon over and grill the other side. (If the pieces fall apart, don’t be concerned. You’re going to cut them up when they are cooler). Wipe out the pan.

Meanwhile, add the shrimp to a small bowl. Add the Flying Olive EVOO of Choice and sprinkle with the chili powder. Toss together. When the melon is done, add the shrimp to the grill pan. Cook about 2-3 minutes. Flip the shrimp over and cook on the other side. Remove from the pan.

In a small bowl, mix together the Flying Olive Balsamic Vinegar of Choice, mint, salt, and lime juice. Add the tomatoes and toss. Set aside for the flavors to blend.

While the shrimp are cooking, add the water and Flying Olive Butter EVOO to a skillet over medium heat. Whisk together. Add the thyme, salt, and the asparagus to the pan. Cover and simmer the asparagus for about 5 minutes, keeping the heat low the entire cooking time. Remove when just tender. Set aside to cool.

Cut the asparagus into 2” pieces.

To Serve:

Add the rice to a wide bowl. You can either mound it up, or spread it evenly on the bottom. Cut the melon into 1” pieces and add them in one area of the bowl. Add the tomatoes in a scoop, as well as the shrimp. Add the asparagus. Serve.

Note: If you want to make additional vinaigrette, whisk together equal parts of Flying Olive Limeand the White Balsamic Vinegar of Choice. Pass for each person to add, if desired.

Submitted by Barb L.