Chef Daniel Boulud’s Grilled Shrimp and Watermelon Salad

Serves 4

1 1-inch thick slice watermelon, cut in 4-6 wedges, rind removed
16 head-on shrimp or prawns, tails peeled
1 pint yellow cherry tomatoes, washed and split
1/3 cup pitted Taggiasca olives, or black olives
5 oz arugula
Zest of 1 lime
Olive oil, as needed
Salt, sugar and Espelette pepper, as needed

Citrus vinaigrette
1/3 cup olive oil
1 tablespoon lemon juice
½ tablespoon lime juice
Salt and pepper

Pesto Mayonnaise
½ cup toasted pistachios, plus a few extra for garnish
2 tablespoons lemon juice, plus the zest
1 garlic clove, peeled
2 cups basil leaves
2 tablespoons olive oil
¼ cup mayonnaise

1. Preheat your grill to high.

2. Prepare the shrimp for grilling. Skewer 3–4 shrimp per wooden barbecue skewer through the tails. Place them on a platter and drizzle some olive oil over the top and season with salt and pepper.

3. To prepare the watermelon for grilling, drizzle a generous amount of olive oil over the watermelon slices and season them with some salt, sugar and a pinch of Espelette pepper.

4. For the Pesto Mayonnaise, combine pistachios, lemon juice, and garlic in a food processor or blender. Pulse until chopped. Add basil leaves and blend, slowly streaming in olive oil. Season with salt and pepper to taste. Add mayonnaise and blend just until combined.

5. In a bowl, whisk together the citrus vinaigrette ingredients.

6. Transfer the shrimp and watermelon to your preheated grill. Grill the shrimp for two to three minutes per side, just until it has turned pink. Grill the watermelon slices until nice char marks form on each side.

7. In a bowl, combine cherry tomatoes, olives, and arugula. Drizzle with citrus vinaigrette and season with salt and pepper. Toss gently.

8. Spoon the Pesto Mayonnaise on the bottom of a serving platter or individual plates. Place the arugula salad in the center and top with grilled shrimp skewers and watermelon. Finish with lemon and lime zest, and a few chopped pistachios if desired.