Description
Refreshing take on a traditional caprese salad. If you don’t have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.
Ingredients
- 8 large shrimp, peeled and deveined
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle pepper powder (Optional)
- 1 seedless watermelon, cut crosswise into 2-inch thick slices
- 1 (8 ounce) goat cheese log, cut into 8 slices
- 2 teaspoons balsamic vinegar
- 4 sprigs fresh basil
Instructions
- Preheat oven to 430 degrees F (220 degrees C).
- Season shrimp all over with onion powder
- garlic powder
- salt
- smoked paprika
- and chipotle pepper powder. Set shrimp into a baking dish.
- Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center
- about 8 minutes.
- Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
- Place a slice of watermelon on a plate. Top with 1 slice cheese
- 1 slice watermelon
- 1 slice cheese
- 1 slice watermelon
- 2 shrimp
- respectively
- to form a salad stack. Repeat with remaining watermelon slices
- cheese
- and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4