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30 AUGUST 2019
MAD GENIUS TIP
A perfectly ripe melon
will feel heavy for
its size and have a
yellow patch on
the bottom.Watermelon Steaks with
Warm Pickled Shrimp
TOTAL 25 MIN; SERVES 4Grilling watermelon gives it a pleasantly
smoky flavor and a glistening surface.
Here, slices of the sweet-smoky fruit are
topped with warm pickled shrimp, onion,
and jalapeño. Fresh parsley and a squeeze
of lime finish off this summery main dish.1 cup apple cider vinegar (such as
Bragg)(^1) / 2 cup plus 2 Tbsp. extra-virgin olive
oil, divided
1 Tbsp. plus^1 / 2 tsp. kosher salt,
divided
2 tsp. coriander seeds, lightly
crushed
12 oz. peeled and deveined tail-on raw
large shrimp
1 medium-size red onion, thinly
sliced
1 medium jalapeño, thinly sliced
1 (2-inch-thick) watermelon round
(from the center of 1 large seedless
watermelon), quartered
(^1) / 4 cup fresh flat-leaf parsley leaves
Lime wedges, for serving
- Stir together vinegar,^1 / 2 cup olive oil,
1 tablespoon salt, and coriander seeds
in a medium saucepan; bring to a boil
over high. Add shrimp, onion, and jala-
peño. Cover pan, and remove from heat;
let stand 20 minutes, stirring once after
10 minutes. - Meanwhile, preheat grill to high (450°F
to 500°F). Brush watermelon quarters
with remaining 2 tablespoons oil, and
sprinkle with remaining^1 / 2 teaspoon salt.
Place watermelon on grill grates, and grill,
uncovered, until slightly softened and grill
marks appear, about 4 minutes per side.
Transfer to a platter. Using a slotted
spoon, top watermelon wedges evenly
with pickled shrimp mixture. Spoon a few
tablespoons of pickling liquid over top of
each, and garnish with parsley. Serve
immediately with lime wedges.
WINE Light-bodied Provençal rosé: 2018
Domaine de Cala