It feels like summer today. There’s something slow about the way warm air is sitting on the rooftops. Something quiet about the way our culdesac met the day. Something calling to me outside, come come walk and run and soak in the sun.
I’m too busy typing away at cookbooks and freelance assignments, so today I’m tasting summer, rather than sunbathing in it. Sitting with a big bowl of grilled shrimp. Scooping up chilly bits of pineapple and watermelon in a mojito-laced dressing.
Can you hear it calling to you? Come, eat, motorboat the bowl with your boca. Caw-caw. Caw-caw.
This simple salad isn’t just scrumptious, it’s wildly easy to pull together. Party perfect. One-bite appetizer perfect. Perfect for breakfast perfect.
Make it, love it, enjoy it.
You’re so cute when you eat drunken shrimp in the morning.
Pineapple Watermelon Mojito Shrimp Salad
1 pound large shrimp, peeled
2 tablespoons butter
1 clove garlic, finely chopped
1 tablespoon jerk seasoning
1 1/2 cups fresh pineapple, chopped
1 1/2 cups watermelon, finely diced
3 tablespoon grapeseed oil
2 limes, freshly squeezed
1/4 tablespoons coconut rum
1/4 cup fresh mint, finely chopped
1/4 cup fresh basil, finely chopped
salt and pepper to taste
In a large bowl, drizzle butter over shrimp. Sprinkle with garlic and jerk seasoning. Salt lightly. Thread onto skewers and grill over a hot grill just until pink, about 3-5 minutes. Remove and slide off of skewers into a large bowl.
Toss shrimp into a large bowl with pineapple, watermelon, oil, lime juice, rum, mint, and basil. Season with salt and pepper. Serve immediately.