Grilled Shrimp with watermelon wedges

18 jumbo shrimp, shelled and deveined

2 tsp. spice rub of choice

2 Tbsp. olive oil

6 slices watermelon wedges, about 1-1/2-inch thick

5 oz. feta cheese, cut into small cubes

tomato relish

1/2C seeded, diced red tomato

1/2C seeded, diced yellow tomato

1/2C mini heirloom tomatoes, cut in half

1/4C Kalamata olives, pitted and halved

2 Tbsp. thinly sliced fresh mint leaves

2 Tbsp. peeled and minced shallots

2 Tbsp. red wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

For the relish:  Shake vinegars, mustard, shallots, olive oil, salt and pepper to taste in a jar and set aside.  Toss the tomatoes, mint and olives together.  Pour vinaigrette over tomatoes, stir to combine.

Toss the shrimp with olive oil and spice rub and thread on flat metal skewers.  Grill until tender.  Grill the melon wedges until marked on both sides.  Remove from the grill.

Place a watermelon wedge on each of 6 plates. Top each with 3 shrimp, tomato relish and feta cubes.

MAKES:  6 servings

Shrimp with pesto-style salsa verde

24 jumbo shrimp, shelled and deveined

2 tsp. spice rub of choice

2 Tbsp. olive oil

salsa verde pesto

1/4C toasted blanched almonds

salt and freshly ground pepper to taste

1C packed Italian parsley leaves

1/2C packed fresh basil leaves

1/2C packed fresh cilantro leaves
1/4C packed mint leaves

2 Tbsp. garlic cloves, peeled and coarsely chopped

¼ tsp. dried red chile flakes

1/2C olive oil or more as necessary

1 Tbsp. white wine vinegar

Put the almonds, salt and pepper, Italian parsley, basil, cilantro, mint,  garlic and red chile flakes in a food processor and process until coarsely chopped.  With the machine running, add enough olive oil to make a thick puree.  Pulse in the white wine vinegar and set aside.

Toss the shrimp with spice rub and olive oil and broil until tender and let cool to room temperature.  Or, cook in boiling salted water, drain and toss warm into the salsa verde.  Toss the shrimp with the salsa verde and place on a platter with toothpicks.

MAKES:  6 servings

Spicy Shrimp

2-1/2 lb. large or jumbo shrimp, deveined

1/4C Italian parsley leaves, chopped

1/4C shallots, peeled and finely chopped

1/4C rice vinegar

1/4C Sherry wine vinegar

1/4C hot and spicy mustard

1/2C olive oil

2 tsp. crushed red pepper flakes

2 tsp. salt

freshly ground pepper to taste

toothpicks

Mix all ingredients except the shrimp together in a bowl and whisk until combined.  Bring 6C water to a boil in a pot, add the shrimp and return to a simmer.  Cook until they just turn pink – about 4 minutes.  Drain well.

Add the warm shrimp to the other ingredients and toss to coat.  Let cool 10 minutes.  Place into a large ziploc bag and chill overnight, turning occasionally.  Remove tails, spear with toothpicks and serve.

MAKES:  12  servings