Florida Shrimp and Watermelon Salad

Watermelon Salad

Amt	Ingredient
2	cups Florida watermelon chunks, medium dice
1/3	cup Florida red onion, thin sliced
1/4	cup Florida red radishes, thin sliced
1/3	cup Florida red bell pepper, medium dice
1/3	cup Florida cucumber, medium dice
1/2	cup hearts of palm, sliced
12	fresh Florida basil leaves, torn
1/4	cup Florida cilantro leaves
1	head Florida iceberg lettuce, cut into quarters to form cups
1/2	cup Smokey Chile Vinaigrette

In a large bowl, combine all ingredients except the iceberg lettuce and vinaigrette. Toss well and taste to check seasoning adding salt and pepper if needed. Divide the iceberg lettuce cups onto 4 plates or bowls. Portion salad equally into iceberg cups. Top with Florida Shrimp and serve with Smokey Chile Vinaigrette. Serves 4.

Florida Shrimp

Amt	Ingredient
2	quarts water
1/4	cup salt
1/4	cup Florida sugar
2	Florida lemons, quartered
24	large Florida shrimp, 21-25 size

Bring water, salt, and sugar to a boil. Add lemon quarters and cook for two minutes. Place shrimp in boiling water and cook approximately 4-5 minutes until bright pink (shrimp will float). Drain well and cover shrimp with ice to chill quickly and stop the cooking. Serve on Watermelon Salad with Smokey Chile Vinaigrette. Serves 4.

Smokey Chile Vinaigrette

Amt	Ingredient
2	chipotle chilies (smoked jalapeno), softened in boiling water
1/3	tablespoons ginger, minced
1/4	tablespoon Florida garlic, minced
1/3	cup Florida lime juice
1/3	cup fresh Florida orange juice
1/2	teaspoon Dijon mustard
12	teaspoon kosher salt
1/4	teaspoon black pepper, fresh ground
1	teaspoon sugar
1/2	cup canola oil

Place all ingredients except oil in a blender and mix until smooth. Drizzle in canola oil blending until well mixed. Pour vinaigrette in a sealed container and refrigerate until needed. Serves 4.

Submitted by Chef Robin Haas

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