Shrimp and watermelon salad, courtesy of Phillip Gulis of Luce.

Ingredients 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 Method

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 Method

Mix together and refrigerate.

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