Chilled Shrimp Salad

Although summer is (rightly) celebrated as BBQ season, it is sometimes too hot to even consider chowing down on a hamburger or hot dog. Chilled fruit may hit the spot but, without any protein, you're sure to be hungry in an hour or two (or less if you're hungry all the time anyway, as I am).

While browsing Epicurious on one such hot night when fruit just wasn't going to cut it, I happened upon a recipe for Chilled Shrimp Salad and decided to give it a try.

Dressing:

• 1 clove garlic, chopped
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 6 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt

Salad:

• Juice and rind from one lemon
• 1 clove garlic, crushed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 1/2 lbs. large shrimp (tail intact)
• 4 chunks watermelon (1 lb. each, cut from the rind)
• 1 pound heirloom tomatoes, cut into wedges
• 1/3 cup crumbled feta
• 1/4 cup fresh basil, torn

(*Note*: I added soba noodles to this recipe to make it a little heartier and more filling.)

Combine all of the dressing ingredients in a blender and then set dressing aside.

Fill 4 quart saucepan with water and bring to a boil. Add lemon juice, lemon rind, garlic, bay leaf, peppercorn and salt.

Add the shrimp to the saucepan, cover it and remove from the heat. Let stand until the shrimp is cooked--about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes.

Line a platter with soba noodles, watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.

Although the combination of tomatoes and watermelon may seem strange, their juices combine and, eventually, both are simply delightfully sweet. The feta contributes a nice tang, and the sweet dressing ties it all together. I also enjoyed the addition of my whole wheat soba noodles.

This cool and light yet pleasantly filling dish was a big hit, and I think I've found a new summer dinner staple.