Grilled Shrimp & Watermelon Wedges with Tomato Relish

(photo courtesy of recipes dot com)

Okay, so you bought the huge watermelon, now what do you do with it?  This spring, break out of fruit salad monotony and instead grill wedges of watermelon with shrimp for a light dinner salad.  Grilling brings out the sweetness of the watermelon by caramelizing the natural sugars, and is a simple yet uncommon touch that will delight everyone eating it!

Makes 4 Servings

For the relish:

½ cup seeded, diced red tomato

½ cup seeded, diced yellow tomato

¼ cup Kalamata olives, pitted and halved

¼ cup sliced scallions

½ cup white wine vinegar

2 Tbsp. minced shallots

1 tsp. Dijon mustard

5 Tbsp. EVOO

Salt and black pepper to taste

For the salad:

4 slices seedless watermelon wedges, about 1 ½ inch thick

You can grill watermelon with or without the rind)

16 large shrimp, peeled and deveined, tails left on

Directions:

Preheat the grill to medium-high

Combine red and yellow tomatoes, olives, and scallions in a bowl.

Whisk together vinegar, shallots, Dijon and oil in a small bowl until emulsified.  Season with salt and pepper.  Pour vinaigrette over tomato mixture, still to combine and set aside.

Grill watermelon and shrimp until melon is marked and shrimp are pink, about 2 minutes per side.  Remove from grill.

Place a watermelon wedge on each of 4 plates.  Top each wedge with 4 shrimp and tomato relish.

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WATERMELON FACTS:

• One of the watermelon facts in the Guinness Book of World Records is that the largest watermelon ever grown weighed 262 pounds. It was grown by Bill Carson of Tennessee in 1990.

• Over ninety percent of a watermelon is water. The rest is sugar.

• There are 96 countries that produce watermelons. Most of them are in warm climates.

• The amount of watermelon eaten each year in the United States equals seventeen pounds per person.

• Watermelon facts determine which countries are the highest watermelon producers. In order of highest to lowest they are: China–63 million tons, Turkey–3.4 million tons, Iran–3.3 million tons, Brazil–1.9 million tons, and the United States–1.9 million tons.

• The first watermelons were grown over five thousand years ago in Egypt. They drew pictures of watermelon harvesting on walls.

• The world record for watermelon eating is held by Richard LeFevre. He consumed 11-½
pounds of watermelon in fifteen minutes.

• There are 1200 different varieties of watermelon.

• The first cookbook ever produced in the United States had a recipe for watermelon rind pickles.

• A watermelon is in the same family as cantaloupe, pumpkin and squash.

• A watermelon has no fat, no cholesterol, plus many vitamins and minerals.

• The Watermelon Capital of the world is Cordele, Georgia.

• The first seedless watermelon was developed in 1939. Every year more and more seedless varieties are being grown.

• The biggest watermelon producers in the United States are Florida, Texas, Colorado, Delaware, Michigan, Iowa and Indiana.

• In Mediterranean countries, watermelon is eaten with feta cheese.

• The early explorers would use a watermelon as a canteen.

• In Japan, square watermelons are grown. They cost approximately $83 apiece.

• Watermelon is regularly added to fruit salad.

• Citrullislanatusis the scientific name for watermelon.

• In many countries watermelon is used in soup.

• In Asia, roasted watermelon seeds are a popular snack food. The seeds are also ground up and used in making bread and cereal.

• A watermelon can range in weight from one to thirty-five pounds.

• Watermelon facts indicate that Mexico, Greece, Turkey, Portugal, Italy, Spain and France all grow large amounts of watermelon.

• An anti-oxidant named lycopene is present in watermelon and can help prevent several kinds of cancer.

• Most of the time a watermelon is pink inside and has brown or black seeds. There are also several varieties that are yellow.

• If you start with watermelon, then add salt, black pepper and onions, you will have a great summersalad.

• Watermelon is one healthy food that is easy to get kids to eat.

• In southern states, watermelon is often marinated or candied.

• Watermelon can be stored in a refrigerator for up to a week and retains all of its nutrients.

Information above provided by: http://www.watermelon-facts.com/