Recipe of the Week

Shrimp and watermelon salad

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Eric George/ThisWeekNEWS
Shrimp and watermelon salad.


  • 12 medium sized shrimp, cleaned and de-veined
  • 4 cups Peroni beer (or any lighter beer)
  • 4 cloves of garlic
  • 1 sprig of rosemary
  • 4 sprig of thyme
  • 1 shallot, rough chop
  • 2 Tablespoons of salt



In a small sauce pot bring all ingredients except for shrimp to a boil and then gently simmer until the shallot and garlic are translucent. Then gently place shrimp in simmering liquid, 4 at a time. Remove after 3-5 minutes, when the shrimp are firm but not overdone. Allow to cool in your refrigerator.


Salad ingredients

  • 1 bunch of watercress, rough chop
  • 2 cups watermelon, medium dice
  • 1-2 avocado, medium dice
  • 1/4 cup of minced red onion
  • 1/2 cup English cucumber, medium dice
  • extra virgin olive oil, to taste
  • Salt and pepper to taste



Mix together and refrigerate.

To serve, place salad in center of plate and put whole shrimp on the outer edge.